Salsa & Pico Whole Potato Salad

By cmschnettler

This is a versatile side that tastes great warm or cold.
Ingredients

Ingredients

• 3 lbs. small new red potatoes
• 1/2 Cup olive oil
• 1/4 Cup red wine vinegar
• 1 TB. sugar
• 1 tsp. salt
• 2 TB. SALSA & PICO SEASONING
• 1-2 tsp. CILANTRO (optional)
• 1 tsp. PENZEYS MINCED GARLIC (optional)
• 1/4 tsp. CHIPOTLE PEPPER (optional)
• 1-2 TB. olive or vegetable oil

Preparation

Step 1

Bring 2 quarts water to a boil. Wash and scrub potatoes. Peel a stripe around the center of each potato if desired. Place in boiling water and cook until fork tender (about 8-12 minutes). Drain. Return potatoes to pan, cover and let dry about 2 minutes. Combine the oil, vinegar, sugar, salt, SALSA & PICO SEASONING and optional spices and stir to combine. Place potatoes in a roomy bowl, cover with dressing and toss gently. Let stand 10 minutes, then toss again and serve.