Ingredients
The following ingredients have 10 Servings
- 2 pounds Yukon Gold potatoes
- 3 Roma tomatoes
- 1/4 sweet onion
- 1/4 cup chopped cilantro
- 1 jalapeno (diced (more or less, to taste))
- 2 tablespoons lime juice
- 2 teaspoons salt
Instruction
- Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot.
- Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.
- Cook the potatoes for 10 to 15 minutes or until fork tender.
- Drain and place in the refrigerator to cool completely.
- Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
- Add the tomato mixture to the cooled potatoes and toss to coat.
- Taste and add more salt or lime juice if needed.
- Serve cold or at room temperature.