Southwest Potato Salad With Lime-Cilantro Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a yummy variation of Potato Salad With Lemon-Dill Vinaigrette, 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. 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:
1. Peel potatoes and slice 1/4 thick. Cook just until fork tender; drain and transfer to a bowl.
2. Add the peppers and onion to the potatoes.
3. Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
4. Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
5. If desired, add more salt, pepper, or lime juice to taste.
6. Serve warm or at room temperature. You can also refrigerate to serve later.
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