Jamaican-style potato salad
1½ pound(s), halved if large
2 rib(s), medium, finely chopped
1 small, thinly sliced
Uncooked bell pepper(s)
½ item(s), medium, green variety, seeded and finely chopped
Sweet red pepper(s)
½ medium, seeded and finely chopped
Reduced-sodium chicken broth
Apple cider vinegar
½ tsp, sugar-free variety
- Bring a large pot of water to a boil; add the potatoes and return to a boil. Reduce the heat and simmer until the potatoes are fork-tender, 15 – 20 minutes. Drain in a colander; set aside.
- Meanwhile, to make the dressing, heat the oil in a large nonstick skillet over medium-low heat. Add the celery, onion, and bell peppers; cook, stirring, until softened, 6 – 8 minutes. Stir in the remaining ingredients and cook, stirring, until heated through, about 3 minutes. Remove the skillet from the heat.
- When the potatoes are cool enough to handle, cut into 3/4-inch chunks; transfer to a serving bowl. Pour the dressing over the potatoes and toss gently to coat. Serve within 4 hours or refrigerate, covered, up to 2 days. For the best flavor, serve at room temperature. Yields 2/3 cup per serving.