Fiesta Potato Salad

• 2 lbs red potatoes, cooked,peeled and cubed (about 6 cups)
• 2 cups shredded reduced-fat 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 top
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 3/4 cup fat free ranch dressing
• 1/2 cup prepared chunky salsa
• fresh cilantro stem (optional)

1. In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
2. In small bowl, combine dressing and salsa; pour over potato mixture.
3. Toss gently to coat.
4. Chill at least 1 hour before serving.
5. Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

red potatoes, cheddar cheese, red bell pepper, black beans, celery, jicama, onions, fresh cilantro, salt, chunky salsa, cilantro

Taken from www.food.com/recipe/fiesta-potato-salad-32791 (may not work)