1. In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender.
2. While potatoes are cooking, in tightly covered container, shake all dressing ingredients until blended. Drain potatoes; cool slightly. Remove skins if desired. Cut potatoes into cubes (about 4 cups).
3. In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix.
4. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.
1 ½ lb white potatoes (4 medium), each cut in half
Dressing:
⅓ cup olive oil
2 tablespoons chopped fresh cilantro
3 tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon ground red pepper (cayenne)
Salad:
½ medium cucumber, seeded, coarsely chopped
½ medium green bell pepper, coarsely chopped
4 medium scallions, sliced
1 medium tomato, seeded, coarsely chopped
Chopped fresh cilantro, if desired
Recipe and photo courtesy of General Mills