1 tsp. each chipotle-flavoured hot sauce, sugar and minced ginger
1/2 tsp. minced garlic
1 small red pepper, cut into strips
1/2 cup each bean sprouts and sliced green onions
2 Tbsp. finely chopped peanuts
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How do I make it ?
Heat oven to 400°F.
Toss potatoes with oil, salt and black pepper; spread onto bottom of foil-lined 17x11-1/2x3/4-inch pan sprayed with cooking spray.
Bake 40 min., stirring occasionally. Cool 5 min. Meanwhile, beat peanut butter, Miracle Whip, lime juice, hot sauce, sugar, ginger and garlic in large bowl with whisk until well blended.
Add potatoes to peanut butter mixture along with the red peppers, bean sprouts and onions; mix lightly. Sprinkle with nuts.
Kraft Kitchen Tips!
Prepare salad as directed. Refrigerate up to 24 hours. Serve chilled.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 240 mg
Carbohydrate 26 g
Fibre 4 g
Sugars 6 g
Protein 3 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.