Title: Potato Salad W/ Tomato Salsa
Categories: Salad Salsa Tex
Yield: 6 Servings

2	lb	Russet potatoes, peeled
2	c	Diced tomatoes
1/2	c	Diced yellow or green bell pepper
1/4	c	Finely chopped red onion
1/4	c	Chopped fresh cilantro
1 1/2	tb	Minced seeded jalapenos
1	tb	Olive oil (preferably extra virgin)
1/2	c	Fresh cilantro leaves
3		Green onions, thinly sliced on diagonal

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"-thick slices. Combine tomatoes, bell pepper, onion, chopped cilantro, jalapenos and olive oil in medium bowl. Season salsa to taste with salt and pepper. Place half of potatoe slices in wide shallow serving bowl. Spoon half of salsa over potatoes. Sprinkle with 1/4 cup cilantro leaves and half of green onion slices. Repeat layering with remaining potatoes, salsa, cilantro and green onions. Serve at room temperature. Source: Bon Appetit; June 1994. MM by Lyn.

Notes: Made this last night, and can't recommend it. Joseph called it a "California Frou-Frou salad," and Cimmy was very exact in her compliments for dinner, "The steak was very good!" She only said that about 3 times. I *did* notice that she made a point of saying "steak," instead of "dinner." She's usually the one I love cooking for, because she likes almost everything I do! And, although I was defending this "new recipe" to the death, I found it didn't do anything for me, either. This one's getting deleted from my database; I'm only posting it in case someone else out there likes it. Hmmm...if I hadn't put that olive oil in there, I coulda used it for compost! Maybe I could turn it into a soup? From: Lyn Ortiz Date: 26 Apr 97 National Cooking Echo Ä

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