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Potato Salad with Cilantro Vinaigrette

Potato Salad with Cilantro Vinaigrette comes together with Red Potatoes Cut Into, Garlic Minced, Green Onions, Rice Vinegar, and Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

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

Method (preview)

1. 1

   Arrange potatoes in single layer.

2. 2

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

3. 3

   Turn with spatula several times during cooking to prevent sticking.

4. 4

   Let cool to room temperature and transfer to bowl.

5. 5

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

6. 6

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

7. 7

   Stir in cilantro and pour dressing over vegetables and toss.

8. 8

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

9. 9

   Meantime, prepare the rest of the ingredients.

10. 10

    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).

11. 11

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

12. 12

    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.

13. 13

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

14. 14

    Los Angeles Times * LOW-FAT COOKING

15. 15

    Director of The Times Test Kitchen