Hot Shoestring Potato Salad

1 lb Medium Russet Potatoes,

Cut Into Julienne Strips 1/2 c Chopped Red Bell Pepper

1/4 c Finely Chopped Green

Onions 1 tb Rice Wine Vinegar

2 ts Hoisin Sauce

1 ts Sesame Seeds, Toasted

Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.)