Potato-Vegetable Salad
Source of Recipe
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1 1/2 pounds white potatoes, cut in half (4 medium)
Cilantro Dressing (below)
1/2 medium cucumber, seeded and coarsely chopped
1/2 medium green bell pepper, coarsely chopped
4 medium green onions, sliced
1 medium tomato, seeded and coarsely chopped
Chopped fresh cilantro, if desired
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
While potatoes are cooking, make Cilantro Dressing. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
Pour dressing over warm potatoes in large bowl. Add cucumber, bell pepper, onions and tomato; toss. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.
Cilantro Dressing
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
Shake all ingredients in tightly covered container.
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