Peruvian Purple Potato Salad

Recipe Ingredients

12		Peruvian purple potatoes - cooked, skinned,
		And cut into 3/4" dice
1		Red bell pepper - seeded, diced small
1		Yellow bell pepper - seeded, diced small
1		Red onion - diced small
1/4 cup	4g / 0.1oz	Coarsely-chopped cilantro leaves
1/3 cup	78ml	Champagne vinegar
2/3 cup	157ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A38) - from the TV - FOOD NETWORK

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