Instructions: Boil peeled potatos until just done (do not overcook).

Let cool or run cold water over them. Cut into bite-size chunks.

Layer a 2 quart bowl or cassarole dish with potato chunks. Then, cover with tomato salsa and cilantro. I made my salsa fresh but high-quality, chunky salsa would be fine.

Add another layer of potato, and cover that with salsa.

I garnished the top with a few whole jalepenos and cilantro leaves.

Everyone loved it. You could make it mild to hot to extreme by adding some chopped/minced jalepeno (seeded).

The article said that the quantities listed, which neatly filled my 2 quart cassarole, served 6. 130 calories, 3g fat per serving.

Actually, as a side dish, mine served 12 easy! Really good for any BBQ side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.