Southwestern Style Three-potato Salad

Crescent Dragonwagon, beloved vegetarian genius is responsible for this out of this world potatoe salad. We love it at Cinco de Mayo celebrations.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  large sweet potato, baked & cooled
• 2  lbs small red potatoes or 2  lbs yukon gold potatoes
• 1  lb  small purple potatoes
• 1  tablespoon cumin seed
• 1  serrano chili, seeded & finely diced
• 1  poblano chile, roasted,peeled & diced
• 1⁄2 red onion, finely diced

• CHIPOTLE-TOFU DRESSING

• 1  box silken tofu
• 2  cloves garlic, peeled and quartered
• 2  tablespoons extra virgin olive oil
• 2  tablespoons fresh lime juice
• 1  tablespoon adobo sauce
•  salt
•  handful cherry tomatoes, halved
•  parsley (to garnish)
•  cilantro (to garnish)

Directions

1. Cook purple& red potatoes in separate pots until tender (about 15 min).
2. Drain well, do not peel& keep warm.
3. Toast the cumin in a skillet about 3 minutes.
4. Put in alarge bowl with the chiles& onion.
5. Combine thedressing ingredients in a food processor until smooth.
6. Add to bowl.
7. Slice potatoes and add to dressing in bowl.
8. Add salt& pepper to taste& toss lightly.
9. Add chopped sweet potato& tomates and toss lightly again.
10. Garnish with parsley& cilantro.
11. Serve warm or refrigerate for several hours.