Border Potato Salad

• 1 lb small red potato
• 14 lb jicama, cut into julienne strips
• 12 red bell pepper, cut into julienne strips
• 1 cup fresh cilantro, coarsely chopped
• 1 ounce olive oil
• 1 ounce fresh lime juice
• 1 clove garlic, pressed
• 14 teaspoon ground cumin
• 12 teaspoon salt

1. Cook potatoes until soft, but not mushy in microwave-about 8 minutes.
2. While potatoes are cooking, whip dressing ingredients together in a small bowl-let stand.
3. Cool potatoes in ice water, when cold, cut each potato in half and then into pieces 1/4 inch thick and place into a 2 quart bowl.
4. Combine potatoes with jicama, bell pepper and cilantro.
5. Toss.
6. Add dressing and toss again.
7. Refrigerate several hours to blend flavors.
8. Toss again before serving.

red potato, jicama, red bell pepper, fresh cilantro, olive oil, lime juice, clove garlic, ground cumin, salt

Taken from www.food.com/recipe/border-potato-salad-32823 (may not work)