Peruvian-Style Olive, Potato & Cheese Salad

• 2 lb. baking potato, peeled, cut into 1/2-inch cubes Safeway 2 pkg For $5.00 thru 02/09
• 8 oz. creamy queso fresco, cut into 1/2-inch cubes
• 1 red onion, slivered
• 1/2 cup Peruvian purple olives (aceitunas de Botija), cut into thin strips
• 2 Tbsp. finely chopped fresh cilantro
• 1/4 tsp. ground red pepper (cayenne)
• 1/2 cup KRAFT Zesty Italian Dressing
• 1 small rocoto pepper, seeded, cut into strips

1. Cook potatoes in boiling water in saucepan 15 min.
2. or until tender; drain.
3. Cool completely.
4. Place potatoes in large bowl.
5. Add all remaining ingredients except the rocoto peppers; mix lightly.
6. Top with rocoto peppers.

baking potato, queso fresco, red onion, purple, fresh cilantro, ground red pepper, italian dressing, pepper

Taken from www.kraftrecipes.com/recipes/peruvian-style-olive-potato-cheese-salad-165501.aspx (may not work)