Tuesday, January 5, 2010

Potato-Vegetable Salad with Cilantro Dressing

1 1/2 lb 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)
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

Make It:
Total Time: 6 hours 10 min 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.

Source: http://www.generalmills.com/


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