Potato-Vegetable Salad with Cilantro Dressing

 

1 1/2

lb white potatoes (4 medium), each cut in half

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)

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

• 1 In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
• 2 While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
• 3 In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.