Mexican Potato Salad
If you like a little heat in your food, add a diced
jalapeno to this recipe.
Serves 4
- 10 New red potatoes
- 1 small Green bell pepper, seeded and diced
- 1 small Red bell pepper, seeded and diced
- 1/4 cup Onion, diced
- 1 Tablespoon Cilantro, chopped
- 1/4 cup Vegetable oil
- 1/4 cup Lime juice
- 3/4 teaspoon Cumin
- Salt and pepper to taste
Boil the potatoes until just soft. Cool and quarter. Toss
in the remaining ingredients and mix well. Serve
immediately at room temperature or refrigerate.
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