1 1\/4 lb. small red potatoes
\n1\/4 C. Spanish onions, minced
\n1 red bell pepper, seeded and diced
\n1 yellow bell pepper, seeded and diced
\n1 jalape\u00ef\u00bf\u00bdo pepper, seeded and minced
\n2 large cloves garlic, minced
\n2 T. capers
\n3 T. red wine vinegar
\n3 T. olive oil
\n2 oz. low fat feta cheese, crumbled
\n2 whites of hard boiled eggs, chopped
\n3 T. chopped fresh cilantro, chopped
\n2 T. sliced black olives, optional for garnish<\/p>\n
Boil the potatoes in simmering salted water until cooked through, 15-20 minutes, depending on size. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl. Combine the potatoes with the red onion, bell peppers, jalape\u00ef\u00bf\u00bdo, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.<\/p>\n
Yield: 6 servings
\nCalories: 76
\nFat: 8g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/4 lb. small red potatoes 1\/4 C. Spanish onions, minced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 jalape\u00ef\u00bf\u00bdo pepper, seeded and minced 2 large cloves garlic, minced 2 T. capers 3 T. red wine vinegar 3 T. olive oil 2 oz. low fat feta cheese, crumbled 2 whites of hard boiled eggs, chopped 3 T. chopped fresh cilantro, chopped 2 T. sliced black olives, optional for garnish Boil the potatoes in…<\/p>\n