This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

Ingredients

6 serv.

lbs potatoes (yukon gold or russet)↗2 lbs
red pepper, diced↗1⁄2 cup
yellow pepper, diced↗1⁄2 cup
red onion, finely chopped↗1⁄2 cup
finely chopped jalapeno pepper (optional)1 tablespoon
olive oil (use regular or light, NOT extra virgin)↗1⁄4 cup
lime juice, freshly squeezed↗3 tablespoons
chopped fresh cilantro1⁄4 cup
salt↗1 teaspoon
black pepper↗1 dash

Step-by-step instructions

1
Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
2
Add the peppers and onion to the potatoes.
3
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
4
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
5
If desired, add more salt, pepper, or lime juice to taste.
6
Serve warm or at room temperature. You can also refrigerate to serve later.

Source: food.com

Original recipe ↗

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