Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette

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2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)

1 red onion, roasted and coarsely chopped

1 tomato, roasted and coarsely chopped

1 roasted yellow bell pepper, seeded and julienned

1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)

1/2 cup Kalamata olives, pitted and finely chopped

Cilantro and Olive Vinaigrette, recipe follows

CILANTRO AND OLIVE VINAIGRETTE:

1/2 cup canola oil

1/4 cup balsamic vinegar

1 teaspoon finely chopped cilantro leaves

1 teaspoon chopped shallots

3 tablespoons nicoise olives, pitted and finely chopped

1 1/2 teaspoons Pommeroy mustard

1 tablespoon honey