Mexican Potato Salad

Ingredients

Directions

1. 1

   Place potatoes in pot over medium heat with enough water to cover. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. A skewer or knife should pierce potato easily. Drain potatoes. Allow to cool. Cut into ¾ inch dice.

2. 2

   Meanwhile, place all dressing ingredients in the blender. Blend well Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours.

3. 3

   Serve salad on small plates with crumbled Enchilado cheese on top.