Fiesta Potato Salad

2 pounds red potatoes - cooked, peeled and cubed, about 6 cups

2 cups reduced-fat shredded mild cheddar cheese - divided

2/3 cup diced red bell pepper

2/3 cup canned black beans - rinsed and drained

1/2 cup thinly sliced celery

1/2 cup chopped jicama - optional

1/3 cup thinly sliced green onions - with tops

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

3/4 cup fat-free ranch dressing

1/2 cup prepared chunky salsa

fresh cilantro sprigs - optional

In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.

In small bowl, combine dressing and salsa; pour over potato mixture. Toss gently to coat.

Chill at least 1 hour before serving.

Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Makes 8 servings.