RECETAS Y COCINA

Ingredients

• 12 Peruvian purple potatoes, cooked, skinned, and cut into 3/4" dice
• 1 red bell pepper seeded, diced
• 1 yellow bell pepper seeded, diced small
• 1 red onion, diced small
• 1/4 cup coarsely-chopped cilantro leaves
• 1/3 cup champagne vinegar
• 2/3 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine.

Whisk together vinegar, olive oil and salt and pepper.

Pour vinaigrette over potatoes and season again with salt and pepper to taste.

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