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Grilled Potato Salad

Prep time 6 mins
Cook time 27 mins
Yield 10 (1/2-cup) servings.

Ingredients

  • 1 1/2 pounds small round red potatoes, quartered
  • 2 tablespoons water
  • 1/4 cup plus 2 tablespoons white vinegar
  • 1/4 cup plus 2 tablespoons no-salt-added chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 small onion, thinly sliced
  • 1 medium-size sweet red pepper, cut into 1-inch-wide strips
  • 1 medium-size green pepper, cut into 1-inch-wide strips
  • Vegetable cooking spray
  • 4 slices turkey bacon

Nutrition Information

  • calories 93
  • caloriesfromfat 25 %
  • fat 2.6 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.9 g
  • carbohydrate 15.3 g
  • fiber 2.1 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 92 mg
  • calcium 0.0 mg

How to Make It

  1. Place potato in a 2-quart baking dish; add water. Cover with plastic wrap, and microwave at HIGH 7 to 9 minutes or until potato is almost tender, stirring once. Drain and pat dry with paper towels.

  2. While potato is cooking, combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Set aside.

  3. Place potato, onion, and pepper strips in a grill basket coated with cooking spray; coat vegetables with cooking spray. Place turkey bacon slices over vegetables. Place grill basket on grill rack, bacon side up, over medium-hot coals (350° to 400°). Grill, covered, 15 to 20 minutes or until vegetables are tender, turning once.

  4. Place grilled vegetables in a large bowl; crumble bacon slices over vegetables. Shake vinegar dressing to mix, and pour over vegetables; toss well. Let stand 5 minutes before serving, stirring occasionally.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook