Average: 3 (1 vote)
Active time
10 minutes
Total time
40 minutes
6 servings

1 ½ lb white potatoes (4 medium), each cut in half


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)


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


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.

Recipe and photo courtesy of General Mills


Calories: 230
Protein: 3 grams
Fat: 16 grams
Saturated Fat: 2 grams
Carbohydrates: 22 grams
Fiber: 4 grams
Sodium: 205 grams.

Yield: 6 servings

How'd it Taste?

Monica Sampat
Enjoyed the salad. Very similar to an India potato chart

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