Name: Southwest Potato Salad With Lime-Cilantro Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs potatoes (yukon gold or russet); 1/2 cup red pepper, diced; 1/2 cup yellow pepper, diced; 1/2 cup red onion, finely chopped; 1 tablespoon finely chopped jalapeno pepper (optional); 1/4 cup olive oil (use regular or light, NOT extra virgin); 3 tablespoons lime juice, freshly squeezed; 1/4 cup chopped fresh cilantro; 1 teaspoon salt; 1 dash black pepper

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Recipe by appleydapply

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Southwest Potato Salad With Lime-Cilantro Vinaigrette created by appleydapply

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This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

Ready In:: 30mins
Serves:
Units:

Nutrition Information

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ingredients

2 lbs potatoes (yukon gold or russet)
¹⁄₂ cup red pepper, diced
¹⁄₂ cup yellow pepper, diced
¹⁄₂ cup red onion, finely chopped
1 tablespoon finely chopped jalapeno pepper (optional)
¹⁄₄ cup olive oil (use regular or light, NOT extra virgin)
3 tablespoons lime juice, freshly squeezed
¹⁄₄ cup chopped fresh cilantro
1 teaspoon salt
1 dash black pepper

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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RECIPE MADE WITH LOVE BY

@appleydapply

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@appleydapply

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"This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group."

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review by Deantini

5/27/2009

A fresh and delicious take on the potato salad. I loved the lime/cilantro flavour. Omitted the hot pepper as kids were dining as well. Will make again! Made for 'PRMR
photo by Deantini

5/27/2009
photo by MsPia

4/30/2009
review by MsPia

4/30/2009

It was delicious. I used baby new potatoes instead. made the salad in the morning and eat it at night. Very flavour full. Everybody loved it.
review by PickyEaters

4/12/2009

Was good; just not spicy enough for my taste. Would recommend chili, cumin, garlic and a touch of hot sauce to the vinaigrette for that extra punch (from a very similar recipe). Try corn and sliced black olives also for a variation. Since I'm from Texas I like really spicy food so the extra spices should be to taste.