cups cubed unpeeled Yukon gold potatoes (about 3 lbs.)
large red bell peppers
cup sliced green onions
cup finely chopped fresh cilantro
cup thinly sliced shallot
cup fresh lime juice
tablespoons olive oil
Place potato in a large saucepan; add water to cover and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain and let cool. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet; flatten with palm of hand. Broil 3 inches away from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy duty plastic bag and seal; let stand 15 minutes. Peel and discard skins; cut into 1 inch pieces. Combine potato bell pepper green onion cilantro and shallot in a large bowl; toss gently set aside. Combine lime juice and next three ingredients in a bowl; stir well. Pour over potato mixture; toss gently. Cover and chill.