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SANTA FE POTATO SALAD




Source of Recipe


Bon Appétit


List of Ingredients




1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion

2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled



Recipe



Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

Serves 6.