[DRAFT]
| Level: | Easy |
| Yield: | 12 cups |
| Level: | Easy |
| Yield: | 12 cups |
Ingredients
- ¾ cup vinaigrette dressing or ranch dressing, prepared
- ¼ cup Texas Pete® Original Hot Sauce
- 6 tbsp vegetable oil
- 4 lbs red potatoes, cut into ½
- 2 tbsp chopped garlic
- 2 tsp Italian seasoning
- 2 tsp Kosher salt
- 1 tsp pepper
- 1 ½ cups diced celery, ¼” diced
- 1 cup crumbled bleu cheese
Instructions
- 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 281 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 15 mg |
| Sodium | 473 mg |
| Serving Size | 1 of 12 servings |
| Calories | 281 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 15 mg |
| Sodium | 473 mg |