Warm Asian Potato Salad - cooking recipe

Ingredients

1 1/2 lbs fingerling potatoes
1 1/4 teaspoons salt
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
1 small red bell pepper, thinly sliced
2 green onions, thinly sliced
1/2 jalapeno pepper, seeded and minced
1/2 cup cilantro leaf, loosed packed and coarsely chopped

Preparation

Bring potatoes to a boil over high heat with 1 tsp salt added to water.
Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.
In a serving bowl, whisk vinegar, olive oil, sesame oil and remaining 1/4 teaspoons salt.
Stir in red pepper, green onion, jalapeno, and cilantro.
When potatoes are cool enough to handle, cut each lengthwise in half.
Add potatoes to bowl with dressing and toss to coat.
Serve warm or at room temperature.