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Potato-Vegetable Salad with Cilantro Dressing

Makes 6 servings

Prep time: 10 min.
Cooking time: 25 min.
Chilling time: 1 or 2 hrs.

Ingredients:

• Potatoes
  • 1 1/2 - pounds white potatoes (4 medium), each cut in half
• 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)
• Salad
  • 1/2 - medium cucumber, seeded, coarsely chopped
  • 1/2 - medium green bell pepper, coarsely chopped
  • 4 - medium green onions, sliced (1/4 cup)
  • 1 - medium tomato, seeded, coarsely chopped (3/4 cup)
  • Chopped fresh cilantro, if desired

Directions:

1. In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. 
2. Cover and heat to boiling.
3. Reduce heat. Simmer covered 20 to 25 minutes or until tender.
4. While potatoes are cooking, in tightly covered container, shake vegetable oil, cilantro, vinegar, salt, ground cumin, and red pepper until blended.
5. Drain potatoes and cool slightly. Remove skins if desired.
6. Cut potatoes into cubes (about 4 cups).
7. In large bowl, pour dressing over warm potatoes.
8. Add cucumber, bell pepper, onions and tomato. Toss to mix.
9. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled.
10. Stir gently before serving. Garnish with cilantro.

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