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Add a photoA great unusual potato salad with a little heat.
Ingredients
- 2 pounds red potatoes, cubed (do not peel)
- 1 Tablespoon cider vinegar
- 1/2 cup sour cream
- 1/2 cup BBQ sauce (your choice)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 12 ounce jar roasted red peppers, drained, patted day & chopped
- 4 scallions, chopped (use white & green parts)
- 1 cup shredded sharp cheddar cheese
- Salt to taste
Directions
- Place potatoes in a large pot and add enough water to cover them by 1"
- Bring to a boil and cook until potatoes are tender, about 20 minutes.
- Drain potatoes, spread on a rimmed baking sheet to cool.
- Sprinkle the cooked potatoes with the vinegar, refrigerate for 30 minutes.
- In a large bowl combine the sour cream, BBQ sauce, chili powder, garlic powder, black pepper and cayenne pepper.
- Stir in the roasted red peppers, scallions and cheese.
- When the potatoes are cool, gently stir into the sour cream mixture until well coated.
- Season with salt.
- Refrigerate until ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 88 servings | |
| Calories 18 | |
| Calories from Fat 6 | 33% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 26mg | 1% |
| Potassium 61mg | 2% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.62g | 0% |
| Protein 0.59g | 1% |
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