Monday, July 25, 2011

Potato Salad

1 pound small potatoes, peeled and quartered
2 large tomatoes, peeled, seeded and diced
1 sweet onion, finely diced
2 tsp. ground cumin
3 T olive oil
1 T red wine vinegar
10 green olives, pitted and sliced
salt and freshly ground pepper to taste
12 fresh sprigs of cilantro

In a large pan of boiling water, cook the potatoes until tender, 15 -20 minutes. Drain. While potatoes are still warm, place them in a salad bowl and mix them with the tomatoes, onions, cumin, olive oil, vinegar, olives, salt and pepper. Toss with cilantro before serving.

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