Potato Salad with Tomato Salsa

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

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

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.

Ingredients

Potatoes

  • 2 pounds russet (baking) potatoes, peeled

Method

  • 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 se