Potatoes
Blue Ribbon Potato Salad
Posted by Chris Buss
2 medium tomatoes, cut into 3/4-inch cubes
1 2/3 pounds (5 medium) potatoes, cut into 3/4-inch cubes
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1 teaspoon each: salt, paprika and ground cumin
3/4 cup thinly sliced red onion
In a heavy 3-quart saucepan, cook potatoes, covered, in 2 inches of boiling water for 10 to 12 minutes until just tender. Meanwhile, in a large bowl, whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.
Serves 4.
From www.healthypotato.com.