South of the Border Potato Salad

Another great recipe for the 4th of July.  This is one of my favorites, but I understand some don't care for cilantro (my husband for one), so just omit it.

South of the Border Potato Salad



2 pounds new potatoes, unpeeled

1 large tomato, peeled, seeded, and diced

1/4 cup finely chopped red onion

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup canned diced green chiles

2 cups mayonnaise

2 T fresh lime juice

2 T Dijon mustard

1 clove garlic, minced

1/4 t ground red pepper

Cook potatoes in boiling water to cover for 20 minutes or until tender.  Drain and let cool.  Cut into pieces.  Combine potatoes, tomatoes and next four ingredients in a large bowl.  Toss gently.  Combine mayonnaise, and remaining ingredients. Toss gently.  Cover and chill thoroughly. 

Makes 12 servings.