Ingredients
- 2 lbs purple potatoes
- pinch salt
- 1 tsp white vinegar
- juice of two limes
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp paprika
- 1 cup yellow bell peppers diced
- 1 small jalapeno minced
- â…“ cup cilantro chopped
- ¼ cup olive oil
- cumbled queso fresco
Instructions
- Cook 2 pounds small purple potatoes in salted boiling water with 1 teaspoon white vinegar until tender, about 12 minutes; drain. Halve or quarter the potatoes and toss with the juice of 2 limes, 1 teaspoon ground cumin and ½ teaspoon each dried oregano and paprika. Add 1 cup diced yellow bell peppers, 1 small minced jalapeno, ⅓ cup chopped cilantro and ¼ cup olive oil. Season with salt and toss. Top with crumbled queso fresco.
