Enjoy a bit of New Mexico flair with this Southwest Potato Salad. It's an allergy-friendly, spicy side dish that's perfect for your summer picnic or cookout.
Cut potatoes into quarters and place in lightly salted water. Bring to a boil, cover and reduce to simmer; cook for about 5 minutes or until potatoes are tender.
Mix apple cider vinegar, lime juice, olive oil, cumin and cilantro together in a small bowl.
In a large bowl, mix potatoes, onion, jalapeño and dressing. Serve chilled.