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Potato-Pepper Salad

caribbean, salsa

6 large boiled potatoes; cut into 1" pieces
1 red onion; cut into thin rings
1 green bell pepper
seeded and cut into thin strips
1 red bell pepper
seeded and cut into thin rings
2 small fresh hot chiles; cut into thin rings
2 long fresh mild chiles
seeded and cut into thin rings
1 teaspoon capers; drained
1/3 cup minced fresh parsley
2 stalks celery; trimmed and thinly
sliced
Mayonnaise-Salsa Dressing; see recipe
freshly ground pepper and crushed d; for accompaniment.
hot chiles

In a large bowl combine all salad ingredients except dressing and accompaniment. Make Mayonnaise-Salsa Dressing. - - - - - - - - - - - - - - - - - - NOTES : To serve, pour dressing over salad and lightly toss. Chill before serving. Accompany with ground pepper and crushed dried hot chiles. Yield: 8 servings. Nutr. Assoc. : 0 0 0 0 0 0 2607 2607 0 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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