South American Potato Salad
(Makes 6 servings)
| 1 1/4 | pounds (600 g) small red potatoes |
| 1/4 | cup (113 g) Spanish onions, minced |
| 1 | red bell pepper, seeded and diced |
| 1 | yellow bell pepper, seeded and diced |
| 1 | jalapeņo pepper, seeded and minced |
| 2 | large cloves garlic, minced |
| 2 | tablespoons (30 ml) capers |
| 3 | tablespoons (45 ml) red wine vinegar |
| 3 | tablespoons (45 ml) olive oil |
| 2 | ounces (60 g) low fat feta cheese, crumbled |
| 2 | whites of hard boiled eggs, chopped |
| 3 | tablespoons (21 g) chopped fresh cilantro, chopped |
| 2 | tablespoons (30 ml) sliced black olives, optional for garnish |
- Boil the potatoes in simmering salted water until cooked through, 15-20 minutes, depending on size. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl.
- Combine the potatoes with the red onion, bell peppers, jalapeņo, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.
| Per serving: | 76 calories (40% calories from fat), 5 g protein, 8 g total fat (1.6 g saturated fat), 22 g carbohydrates, 3 g dietary fiber, 3 mg cholesterol, 356 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 1/2 fat |
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