TEX-MEX POTATO SALAD

1 lb. small red potatoes, scrubbed
FOR THE SPICE MIXTURE:
1 clove garlic, minced
1 1/2 tsp. sweet paprika
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. white pepper
1/8 tsp. cayenne
2 Tbsp. olive oil
FOR THE SALAD:
1/3 cup scallions, chopped
1/4 cup cilantro or parsley, chopped
1/2 cup shredded fat-free cheddar cheese

TO PREPARE THE POTATOES:
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool.

Cut potatoes into 1/4 inch slices and place in a mixing bowl; set aside.

TO PREPARE THE SPICE MIXTURE:
Combine next 6 ingredients in a bowl; set aside.

Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly.

TO PREPARE THE SALAD:
Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss.

Serve at room temperature or chilled.

Servings: 8