Spicy Purple Potato Salad

An non-creamy, eye-catching dish that can easily be made ahead and travels well.

Ingredients:

 2 lbs small to medium size purple potatoes,

 pinch salt

 1 tsp white vinegar

 juice of two limes

 1 tsp ground cumin

 ½ tsp dried oregano

 ½ tsp paprika

 1 tsp agave nectar or honey

 ¼ cup olive oil

 Salt and pepper to taste

 1 cup yellow peppers diced

 1 small jalapeno or nadapeno pepper, minced

 ⅓ cup cilantro chopped

 crumbled queso fresco or feta cheese

Method:

 Cook 2 pounds small purple potatoes in salted boiling water with 1 teaspoon white vinegar until tender, about 12 minutes; drain.

 Halve or quarter the potatoes.

 Toss potatoes with the juice of 2 limes, 1 teaspoon ground cumin and ½ teaspoon each dried oregano, paprika, agave nectar, and ¼ cup olive oil.

 Adjust dressing seasonings with salt and pepper to taste. Add 1 cup diced yellow bell peppers, 1 small, minced jalapeno or nadapeno pepper, and ⅓ cup chopped cilantro.

 Toss the salad gently.

 Top with crumbled queso fresco or feta cheese.

Notes and Options:

Adding vinegar to the water the potatoes are in helps preserve a brighter purple color. Please note that boiled purple potatoes are never as vibrant as roasted purple potatoes.

Feel free to use green or red peppers or a mix of colors.

The jalapeno’s heat is barely perceptible in the salad. It does add a brightness of flavor.

If you are not a fan of cilantro, substitute parsley.