Ingredients
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2 lbs potatoes (yukon gold or russet)
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1/2 cup red pepper, diced
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1/2 cup yellow pepper, diced
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1/2 cup red onion, finely chopped
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1 tablespoon finely chopped jalapeno pepper
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1/4 cup olive oil (use regular or light, NOT extra virgin)
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3 tablespoons lime juice, freshly squeezed
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1/4 cup chopped fresh cilantro
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1 teaspoon salt
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1 dash black pepper
Instructions
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the peppers and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lime juice to taste.
- Serve warm or at room temperature. You can also refrigerate to serve later.