New Mexico Potato Salad

Makes 6-8 servings

2 pounds red-skinned potatoes, scrubbed 2 tablespoons wine vinegar 1 tablespoon olive oil 1 cup diced red bell pepper 1 bunch green onions, minced 1 11-ounce can Mexicorn or 2 ears fresh corn, steamed for 5 minutes, sliced off cobs ½ cup sliced black olives 2 tablespoons minced

cilantro

DRESSING 1 clove garlic, minced 1 teaspoon Dijon mustard ½ teaspoon kosher salt 2 teaspoons ground red

chile, or to taste ¼ teaspoon ground cumin 2 tablespoons wine vinegar 3 to 4 tablespoons olive oil Freshly ground black pepper Minced cilantro, for garnish

Cover the potatoes with cold water, bring to a boil and reduce to a simmer for about 30 minutes or until potatoes are tender when pierced with the tip of a knife. Drain the potatoes in a colander for 5-10 minutes. Cut the potatoes into cubes (no need to peel).

Place the cubed potatoes in a bowl, douse with the vinegar and olive oil and stir to coat. Stir in the peppers, green onions, corn, olives and cilantro.

To make the dressing: Combine the garlic, mustard, salt, ground chile, cumin, wine vinegar and olive oil in a bowl, whisking to emulsify.

Stir all but 1 tablespoon of the dressing into the potato mixture.

Grind fresh black pepper over the top and garnish with minced cilantro. Drizzle with the remaining tablespoon of dressing.

Craig Lee Cilantro, bell pepper and corn lend New Mexico Potato Salad a Southwestern touch.