3 Purple Potatoes 4 Yukon gold Potatoes 4 New Potatoes 1/2 Cup Each: Red and Green Pepper, Celery, Red Onion 3 Green Olives 1 Jalapeno Pepper, red or green 1 Cup Cilantro 2 Tablespoons Lime Juice 2 Tablespoons Red Wine Vinegar 2 Tablespoons Olive Oil 1/2 teaspoon Salt 1/2 teaspoon Oregano, dry 1/4 teaspoon Pepper
Note: all potatoes need to be around the same size for even cooking time
Place potatoes into a pot and cover with cold water.
Bring water to a boil; turn down to a mild simmer.
Gently simmer the potatoes for about a half hour.
Poke potatoes with a fork to see if they are cooked.
The fork should enter the potato with very little resistance.
Remove potatoes from pot and let cool.
When potatoes are cool enough to handle cut them into medium size or small pieces.
Place diced potato into a mixing bowl.
Cut celery, green and red pepper into a small dice.
Slice red onion and olives thin.
Add to the bowl.
Rinse, dry and chop cilantro.
Mince as much of the jalapeno as you like.
Remember, you can always add more.
Add to the bowl.
Add all ingredients in the recipe to the bowl and mix well.
If you need more heat add the rest of the jalapeno and serve.
New Taste Thinking:
This is a wonderful option to the typical mayonnaise smothered version. big bold flavors and very little fat.
A quick word about cilantro, I seldom comment about organic vs. no-organic because I know that it is not really an option for some people. I did read an article that said random samples of cilantro had traces of twenty different pesticides. You may want to consider using organic cilantro in all of your recipes. Not a huge price difference.
