Potato Salad with Tomato Salsa

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a bright, pretty, practically fat-free summery dish. Great for a picnic or with grilled foods.



  • 2 pounds russet (baking) potatoes, peeled


    • Place the potatoes in a large saucepan and cover with cold water. Cover, bring to a boil, and reduce the heat. Simmer until the potatoes are tender when pierced with a fork, 20 to 25 minutes. Do not overcook.
    • Combine the tomatoes, bell pepper, onion, chopped cilantro, jalapeño, oil, and salt to taste in a small bowl. Set aside at room temperature until ready to serve.
    • Drain the potatoes and rinse with cold running water. When they are cool enough to handle, halve lengthwise and cut each half into ½-inch slices. Spread half the potatoes in a broad shallow serving bowl.
    • Spoon half the salsa evenly over the potatoes. Add half the scallion tops and half the cilantro leaves. Top with the remaining potatoes, salsa, scallions, and cilantro leaves. Serve warm or at room temperature.