Potato Salad With Tomato Salsa

• 2 pounds russet potatoes, peeled
• 2 cups diced tomatoes
• 1/2 cup diced yellow & green bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro
• 1 1/2 tablespoons minced seeded jalapeno chilies
• 1 tablespoon olive oil (preferably extra-virgin)
• 1/2 cup fresh cilantro leaves
• 3 green onions, thinly sliced on diagonal

1. Cook potatoes in large pot of boiling salted water just until tender,about 25 minutes; do not overcook. Drain; rinse potatoes under cold water. Drain well. Halve potatoes lengthwise and cut each half crosswise into 1/2-inch-thick slices.
2. Combine tomatoes, bell pepper, onion, chopped cilantro,jalapenos and olive oil in medium bowl. Season salsa to taste with salt and pepper.

russet potatoes, tomatoes, green bell pepper, red onion, fresh cilantro, jalapeno chilies, olive oil, fresh cilantro, green onions

Taken from www.epicurious.com/recipes/member/views/potato-salad-with-tomato-salsa-50185917 (may not work)