Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Purple Potato Salad
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
Boiling these vibrant potatoes with a touch of vinegar helps set the color and keep it bright. The spice in this recipe comes from a minced fresh jalapeno. To tame the heat, remove the seeds as well as the connective ribs on the inside of the pepper.
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Directions
- Cook 2 pounds small purple potatoes in salted boiling water with 1 teaspoon white vinegar until tender, about 12 minutes; drain. Halve or quarter the potatoes and toss with the juice of 2 limes, 1 teaspoon ground cumin and 1/2 teaspoon each dried oregano and paprika. Add 1 cup diced yellow bell peppers, 1 small minced jalapeno, 1/3 cup chopped cilantro and 1/4 cup olive oil. Season with salt and toss. Top with crumbled queso fresco.
