Santa Fe Potato Salad
- 1/2 cup olive oil
- 6 tablespoons fresh lime juice
- 3 large garlic cloves, peeled
- 2 tablespoons chopped jalapeno chilies (with seeds)
- 3 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (15 ounce) can yellow hominy, drained
- 3/4 cup chopped fresh cilantro
- 2/3 cup diced peeled jicama
- 1/2 cup chopped white onion
- 2 lbs medium-large yukon gold potatoes, unpeeled (about 6)
- Puree first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
- Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.).
olive oil, lime juice, garlic, jalapeno chilies, ground cumin, oregano, yellow hominy, fresh cilantro, jicama, white onion, gold potatoes
Taken from www.food.com/recipe/santa-fe-potato-salad-353750 (may not work)