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Recipe: Santa Fe Potato Salad with Jalapeno-Lime Dressing (blender)

Salads - Potato, Pasta
SANTA FE POTATO SALAD

FOR THE DRESSING:
1/2 cup olive oil
6 Tbsp. fresh lime juice
3 large garlic cloves, peeled
2 Tbsp. chopped jalapenos peppers, with seeds
3 1/2 tsp. ground cumin
1 tsp. dried oregano
FOR THE SALAD:
1 (15 oz.) can golden hominy, drained
3/4 cup chopped fresh cilantro, divided use
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lb. medium large Yukon Gold potatoes, unpeeled

Puree the ingredients for the dressing in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl.

Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.

Meanwhile, steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel.

Cut cooled potatoes lengthwise in half, then crosswise into 1/2-inch thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cilantro.

TO MAKE AHEAD:
Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.

Makes 6 servings
Adapted from source: Bon Appetit magazine, July 1996
From: Risa G., NJ - 07-22-97
MsgID: 1112656
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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