Chilean Beef and Purple Potato Salad
Purple potatoes combine with South American flavors for an exciting main-dish salad. Boiling the potatoes whole allows them to retain their brilliant color; letting them stand before they're cut "sets" the color.
Recipe by Cooking Light October 2003
Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
384 calories; calories from fat 30%; fat 12.6g; saturated fat 4.3g; mono fat 5.9g; poly fat 1g; protein 27.6g; carbohydrates 41.5g; fiber 5g; cholesterol 57mg; iron 3.5mg; sodium 494mg; calcium 28mg.