Instructions: For The Dressing:
Combine the oil, vinegar, lemon juice, jalapenos, garlic, cumin, oregano, pepper, salt and cilantro in a blender container.

Process at high speed until smooth.

For The Salad:
Cook the potatoes in boiling water in a saucepan until tender; drain.

Toss with the dressing in a large bowl.

Add the onion, corn, red peppers and green onions, tossing to coat.

Serve chilled or at room temperature.

Note:
A great alternative to the old traditional potato salad, and much lower in fat!

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