INGREDIENTS

  • 2 large potatoes , peeled and shredded (red, white, or Idaho)
  • 2 teaspoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 1/3 cup fat-free chicken broth , reduced-sodium preferred

DIRECTIONS

  1. Place potatoes in a large saucepan and add enough water to cover.
  2. Set pan over medium-high heat and bring to a boil.
  3. Boil 5 minutes.
  4. Drain and set aside.
  5. Heat oil in a large, nonstick skillet over medium-high heat.
  6. Add potatoes, paprika, salt and pepper; stir to coat.
  7. Sauté 2 minutes.
  8. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
  9. 2 Points Yields about 1/2 cup.