LibreRecipes

Santa Fe Potato Salad

Rating

Calories

350.0

Protein

5.0

Sodium

259.0

Fat

19.0

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.

1/2 cup olive oil

6 tablespoons fresh lime juice

3 large garlic cloves, peeled

2 tablespoons chopped jalapeño chilies with seeds

3 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1 15-ounce can golden hominy, drained

3/4 cup chopped fresh cilantro

2/3 cup diced peeled jicama

1/2 cup chopped white onion

2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled

Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)