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Potato Salad With Cilantro Vinaigrette

Potato Salad With Cilantro Vinaigrette comes together with Red Potatoes Olive Oil Spray, Garlic Sea Salt Cracked Black Pepper, Yellow Bell Pepper Roasted, Green Onions, and Tomatoes. About 30 min from start to finish for 9. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 lb
• 3 clove
• 1
• 1 cup
• 3
• 1/4 cup
• 1 tbsp
• 2 tsp
• 1/2 cup
• 1/2 tsp
• 1 cup
• 1 bunch

Method (preview)

1. 1

   Spray both potatoes and interior of 15x10-inch jelly roll pan with cooking spray.

2. 2

   Sprinkle garlic over potatoes and season to taste with sea salt and cracked black pepper.

3. 3

   Arrange potatoes in single layer.

4. 4

   Roast at 475F until fork tender and well browned, about 40 minutes.

5. 5

   Turn with spatula several times during cooking to prevent sticking.

6. 6

   Let cool to room temperature and transfer to bowl.

7. 7

   Add bell pepper, green onions and tomatoes and toss together. Stir in cilantro.

8. 8

   Combine vinegar, sugar, olive oil, broth and lemon juice.

9. 9

   Stir in cilantro and pour dressing over vegetables and toss.

10. 10

    Remove any tough stems from arugula, break up large leaves and stir into salad.

11. 11

    Meantime, prepare the rest of the ingredients.

12. 12

    The fastest way to roast a bell pepper is to hold it over a gas stove top burner with a long-handled barbecue fork (if using a table fork, hold the handle with a hot pad or oven mitt so you don't burn your hand).

13. 13

    Or you can cook the pepper on a rack under a broiler, turning until all sides are charred, 10 or 15 minutes.

14. 14

    Whichever method of roasting you use, as soon as the pepper is completely softened and charred all over, put it into a paper bag or covered bowl and let it stand about 15 minutes to steam so the skin will slip off easily.

15. 15

    Arugula, also known as rocket, adds texture and pungency to this great-tasting salad. For the best flavor, serve this salad at room temperature.

16. 16

    Los Angeles Times * LOW-FAT COOKING

17. 17

    Director of The Times Test Kitchen