Fresh lime juice and cilantro give this hearty salad a tangy Southwestern touch.
3 pounds Yukon gold or red potatoes
1 teaspoon salt
1 (12-ounce) jar roasted red peppers, drained
7 green onions, sliced
1/2 cup chopped fresh cilantro or parsley
1/3 cup fresh lime juice
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
How to Make It
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until potatoes are tender. Drain; cool slightly, and peel. Cut into cubes.
Combine potatoes, roasted peppers, green onions, and cilantro in a large bowl. Stir together lime juice and next 3 ingredients; pour over potato mixture, tossing gently to coat. Cover and chill until ready to serve.