Southwest Potato Salad With Lime-Cilantro Vinaigrette
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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INGREDIENTS
Nutrition- 2
- 1⁄2cup red pepper, diced
- 1⁄2cup yellow pepper, diced
- 1⁄2
- 1tablespoon finely chopped jalapeno pepper (optional)
- 1⁄4
- 3
- 1⁄4cup chopped fresh cilantro
- 1teaspoon salt
- 1dash black pepper
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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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