POTATO-VEGETABLE SALAD WITH CILANTRO DRESSING

Potato-Vegetable Salad with Cilantro Dressing image

What's better than potato salad? Potato salad tossed with cucumbers, bell pepper, green onions, tomatoes and a zesty herb dressing!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 6

Number Of Ingredients 12

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Ingredients

1 1/2 lb white potatoes (4 medium), each cut in half
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1/2 medium cucumber, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
4 medium green onions, sliced (1/4 cup)
1 medium tomato, seeded, coarsely chopped (3/4 cup)
Chopped fresh cilantro, if desired

Steps:

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.
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).
In large bowl, pour dressing over warm potatoes. Add cucumber, bell pepper, onions and tomato; toss to mix. Serve immediately, or cover and refrigerate 1 to 2 hours until chilled. Stir gently before serving. Garnish with cilantro.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg