Southwest Potato Salad
Source of Recipe
firegirl.com
List of Ingredients
Chili Dijon Dressing:
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground cumin
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
3 tablespoons olive oil
Black pepper, to taste
Salad:
8 large potatoes, peeled and cut in 1 1/2-inch chunks (or 2 pounds tiny new potatoes)
1/4 cup white wine vinegar
1 medium red bell pepper, chopped
2 medium green bell peppers, chopped
3 green onions, chopped
12 ounces canned whole-kernel corn, drained and rinsed
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
Recipe
Combine the dressing ingredients by stirring together or shaking in a covered container. Set aside.
Boil potatoes until tender when pierced with a fork. Drain and cool for 10 minutes.
Put cooked potatoes into a large bowl and sprinkle with vinegar. Stir gently. Add red and green peppers, green onions, corn, olives and cilantro. Pour dressing over top and stir gently to combine.
Makes 10 to 12 servings.
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