Ingredients
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
Preparation
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.
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).
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.
