Vegan: Southwest Potato Salad With Fresh Tomato Salsa - xpost

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* Exported from MasterCook *

 

Southwest Potato Salad With Fresh Tomato Salsa

 

Recipe By :Oregonian FoodDay, July 11, 2000

Serving Size : 8 Preparation Time :0:00

Categories : Potato Salad

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds red-skinned new potatoes -- unpeeled

1/3 cup white wine vinegar

salt and pepper to taste

2 cups diced fresh tomatoes

1 cup diced yellow or green bell pepper

2/3 cup finely chopped green onion -- (white and pale

green portions)

2 tablespoons chopped fresh cilantro -- (2-3)

1 tablespoon jalapeno chilies -- minced, seeded

1/2 teaspoon ground cumin

3 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

 

Cook potatoes in a large pot of boiling salted water just until tender,

about 20 minutes; do not overcook. Drain the potatoes, then let them cool

until they can be handled; halve lengthwise, then cut each half crosswise

into 1/2-inch-thick slices (cut smaller potatoes into slices without

halving first).

 

Place the potatoes in a large bowl and toss with white wine vinegar and a

bit of salt and pepper to taste; let the mixture cool, tossing occasionally

so the vinegar evenly coats the potatoes.

 

While the potatoes are cooling, prepare the salsa by combining the

tomatoes, bell pepper, green onion, cilantro, jalapeno, cumin, balsamic

vinegar and olive oil. Adjust the seasonings, adding salt and pepper to taste.

 

Combine the potatoes with the salsa mixture, tossing gently. Chill for at

least 1 hour to allow the flavors to meld. May be served chilled or at room

temperature.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies;

the oils can cause a burning sensation on your skin.

 

Calories: 182 Total fat: 2 grams Cholesterol: 0 Sodium: 33 mg

 

http://www.oregonlive.com/foodday/recipes/00/07/11/fd_freshr311.html

 

mc'd by brenda adams

 

 

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NOTES : This is an extremely low-fat dish -- and it's great with all kinds

of grilled foods.