RECIPES

Potato salad recipe cuts fat and keeps its cool in the sun

(NC)-Here's a potato salad you can make ahead and serve with confidence at your next backyard barbecue. It's dressed with a canola oil vinaigrette, which cuts the fat and the worry that comes from using mayonnaise.

Your family and friends will really appreciate the smooth texture and kicked-up flavour added to this southwestern style potato salad. But best of all, you can spend time enjoying the meal instead of worrying about the effect of sun and heat on your potato salad.

Bonus: The canola oil you mix with tangy lime juice is lowest in saturated fat and also, it's trans fat-free, high in monounsaturated fats, and is a good vegetable source of omega - 3s. It's Good for Every Body.

Southwestern Potato Salad

1 red pepper 1

1 orange pepper 1

375 mL frozen corn kernels 11/2 cups 500 mL tomatoes, seeded

and diced 2 cups

3 green onions,

thinly sliced 3

30 mL jalapeno peppers, seeded and finely

chopped 2 Tbsp

750 g small red skinned

potatoes, halved

then quartered 1 1/2 lbs

2 garlic cloves 2

45 mL canola oil 3 Tbsp

25-45 mL lime juice 3 Tbsp

Salt and pepper

to taste

Char peppers under broiler until blackened on all sides. Enclose in a plastic bag and let stand 10 minutes. Peel and seed peppers and cut into small pieces. Cook corn in boiling water until tender, about 5 minutes. Drain. Combine peppers, corn, tomatoes, green onions and jalapeno pepper in serving bowl. Meanwhile, cook potatoes and garlic in large pot of salted water until potatoes are tender, about 3-4 minutes. Drain and rinse under cold water. Mince garlic. Mix potatoes and garlic with vegetables.

Whisk canola oil, lime juice and salt and pepper. Pour over salad and toss lightly.

Makes 6 to 8 servings.

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(6--2007)

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