Santa Fe Potato Salad - cooking recipe

Ingredients

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeno chilies (with seeds)
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 (15 ounce) can yellow hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lbs medium-large yukon gold potatoes, unpeeled (about 6)

Preparation

Puree first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.).