The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.
Ingredients
- 8 potatoes, peeled and cubed
- ½ cup bottled Caesar salad dressing
- 2 carrots, coarsely grated
- 6 green onions, sliced
- 1 Hatch chile pepper, seeded and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
Step 1
Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
Step 2
Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.
Cook’s Note:
I used russet potatoes because I happened to have them on hand, but usually I would recommend Yukon Gold or red potatoes for salad.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 316 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat2g | 8% |
Cholesterol7mg | 2% |
Sodium436mg | 19% |
Total Carbohydrate55g | 20% |
Dietary Fiber8g | 27% |
Total Sugars4g | |
Protein7g | |
Vitamin C60mg | 301% |
Calcium68mg | 5% |
Iron3mg | 14% |
Potassium1336mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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