Southwestern-Style Potato Salad with Chiles and Cilantro
serves 6
NOTE: This colorful salad is moderately spicy; adjust the
amounts of jalapeno and cayenne to increase or decrease the
heat.
1 recipe Boiled Potatoes for Salad, cut into 3/4-inch cubes
5 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon minced or grated lime zest
1/8–1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon minced jalapeno chile
6 tablespoons canola oil
1 medium red bell pepper, cut into 1/4-inch dice
2 tablespoons minced red onion
1/4 cup minced fresh cilantro leaves
INSTRUCTIONS:
1. Layer warm potato cubes in medium bowl, sprinkling with 2 tablespoons lime juice and salt and pepper as you go. Let stand at room temperature while preparing dressing.
2. Combine remaining 3 tablespoons lime juice, zest, cayenne, cumin, and jalapeno in small mixing bowl. Gradually whisk in oil so that mixture is somewhat emulsified. Pour over potatoes; toss lightly to coat. Mix in bell pepper and onion. Adjust seasonings, adding cayenne and more salt, if desired. Refrigerate until ready to serve, up to 1 day.
3. Bring salad to room temperature, stir in cilantro, adjust seasonings, and serve.