Hot Shoestring Potato Salad
1 lb medium - Russet potatoes, cut Into julienne strips
1/2 cup - Red bell pepper, chopped
1/4 cup - Green onions, finely chopped
1 Tbls - Rice wine vinegar
2 tsp - Hoisin sauce
1 Tbls - Sesame seeds, toasted
Soak potatoes in cold water for 15 minutes; drain & pat dry with paper towels.
Arrange potatoes in a single layer in a large shallow pan coated with cooking spray.
Bake At 450 degrees for 30 minutes, stirring every 10 minutes.
Combine potatoes, bell pepper & green onions in a medium bowl.
Combine vinegar & hoisin sauce in a small bowl.
Pour Over potato mixture, tossing gently.
Sprinkle with sesame seeds & serve immediately.