Ingredients
2 pounds russet potatoes, peeled
2 cups diced tomatoes
1/2 cup diced yellow & green bell pepper
1/4 cup finely chopped red onion
1/4 cup fresh cilantro
1 1/2 tablespoons minced seeded jalapeno chilies
1 tablespoon olive oil (preferably extra-virgin)
1/2 cup fresh cilantro leaves
3 green onions, thinly sliced on diagonal
Preparation
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-inch-thick slices. Combine tomatoes, bell pepper, onion, chopped cilantro,jalapenos and olive oil in medium bowl. Season salsa to taste with salt and pepper.
