Southwestern Style Three-potato Salad

• 1 large sweet potato, baked & cooled
• 2 lbs small red potatoes or 2 lbs yukon gold potatoes
• 1 lb small purple potatoes
• 1 tablespoon cumin seed
• 1 serrano chili, seeded & finely diced
• 1 poblano chile, roasted,peeled & diced
• 12 red onion, finely diced
• 1 box silken tofu
• 2 cloves garlic, peeled and quartered
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon adobo sauce
• salt
• handful cherry tomatoes, halved
• parsley (to garnish)
• cilantro (to garnish)

1. Cook purple& red potatoes in separate pots until tender (about 15 min).
2. Drain well, do not peel& keep warm.
3. Toast the cumin in a skillet about 3 minutes.
4. Put in alarge bowl with the chiles& onion.
5. Combine thedressing ingredients in a food processor until smooth.
6. Add to bowl.
7. Slice potatoes and add to dressing in bowl.
8. Add salt& pepper to taste& toss lightly.
9. Add chopped sweet potato& tomates and toss lightly again.
10. Garnish with parsley& cilantro.
11. Serve warm or refrigerate for several hours.

sweet potato, red potatoes, purple potatoes, cumin, serrano chili, poblano chile, red onion, silken tofu, garlic, extra virgin olive oil, lime juice, adobo sauce, salt, handful cherry tomatoes, parsley, cilantro

Taken from www.food.com/recipe/southwestern-style-three-potato-salad-68767 (may not work)