RECIPE FROM "SANDY'S
Mexican Potato Salad
(From Executive Chef, Nick Sundberg)
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.
Nick's Note: If you like a little heat in your food, add a diced jalapeno to this recipe.