1 garlic clove, minced
2 t. red chile powder
1/4 t. cumin
1 t. Dijon mustard
2 T. white wine vinegar
3 T. olive oil
black pepper, to taste
Combine the dressing ingredients by stirring together or shaking in a covered
container. Set aside.
Southwestern-Style Potato Salad
8 large potatoes, peeled and cut in 1 1/2" chunks (or 2 lbs. new potatoes)
1/4 C. white wine vinegar
1 medium red bell pepper, chopped
2 medium green bell pepper, chopped
6 green onions, chopped
12 oz. can whole-kernel corn, drained and rinsed
1/2 C. sliced black olives
1/4 C. chopped fresh cilantro
Cook potatoes until tender when pierced with a fork. When potatoes are cooked,
drain and cool for 10 minutes.
Put cooked potatoes into a large bowl and sprinkle with 1/4 C. white wine
vinegar. Stir gently.
Add peppers, green onions, corn, olives and cilantro. Pour dressing over top and
stir gently to combine.
Refrigerate until ready to serve. Make several hours ahead to allow flavors to