Serves 4 to 6
This Latino inspired potato salad with a south of the border flare, is perfect for your summertime picnic basket.
2 ½ to 3 pounds of red potatoes
1 sweet purple onion, diced
2 to 3 green onions, chopped small, including most of the greens
1 red ripe bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Anaheim chili, seeded and cut into thin rings
Pickled Jalapeño chilies to taste, sliced into thin rings
1/2 cup chunky fresh Salsa (mighty or mild, your choice)
About 1/2 cup mayonnaise, or to taste
1/4 cup chopped fresh cilantro
Salt and fresh, coarse ground black pepper to taste
Scrub the potatoes and place in a large pot. Cover with cold water and bring to a boil. Continue to boil for about five minutes, then reduce the heat to maintain a rapid simmer and continue to cook, covered, until the potatoes may be pierced with a fork. Drain and cool to the point there they may be handled but are not yet cold. * Peel and cut into bite size pieces. Place in a large bowl with the next six ingredients. Mix the mayonnaise and salsa together and gently stir into the potatoes. Stir in the cilantro and season to taste with salt and pepper. Garnish with sprigs of fresh cilantro. Serve chilled.
* If the potatoes are allowed to become completely cold they will be difficult to peel.