Southwest Potato Salad With Lime-Cilantro Vinaigrette

Recipe by appleydapply
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs potatoes (yukon gold or russet)
  • 12
    cup red pepper, diced
  • 12
    cup yellow pepper, diced
  • 12
    cup red onion, finely chopped
  • 1
    tablespoon finely chopped jalapeno pepper (optional)
  • 14
    cup olive oil (use regular or light, NOT extra virgin)
  • 3
    tablespoons lime juice, freshly squeezed
  • 14
    cup chopped fresh cilantro
  • 1
    teaspoon salt
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DIRECTIONS

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the peppers and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lime juice to taste.
  • Serve warm or at room temperature. You can also refrigerate to serve later.
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