Border Potato Salad

1. Cook potatoes until soft, but not mushy in microwave-about 8 minutes.

2. While potatoes are cooking, whip dressing ingredients together in a small bowl-let stand.

3. Cool potatoes in ice water, when cold, cut each potato in half and then into pieces 1/4 inch thick and place into a 2 quart bowl.

4. Combine potatoes with jicama, bell pepper and cilantro.

5. Toss.

6. Add dressing and toss again.

7. Refrigerate several hours to blend flavors.

8. Toss again before serving.

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Nutrient	Quantity
Total fats	29.2464 g
Protein	9.5331 g
Carbohydrates	78.9656 g
Energy	596.7307 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2872 g
Water	436.5416 g
Aspartic acid	2.1119 g
Calcium, Ca	74.2495 mg
Lutein + zeaxanthin	236.4865 g
Fiber, total dietary	9.8606 g
Fatty acids, total saturated 22:0	0.0366 g
Carotene, beta	663.499 g
Niacin	5.5353 mg
Vitamin A, RAE	55.123 g
Arginine	0.4562 g
Riboflavin	0.1845 mg
Tocopherol, beta	0.0312 mg
Fatty acids, total saturated 20:1	0.0893 g
Glutamic acid	1.5212 g
Stigmasterol	0.48 mg
Sodium, Na	92.7327 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3623 g
Total lipid (fat)	29.2464 g
Manganese, Mn	0.7986 mg
Fructose	1.579 g
Proline	0.2821 g
Fatty acids, total saturated 16:0	3.3187 g
Sucrose	1.4515 g
Choline, total	82.8737 mg
Sugars, total	7.0514 g
Serine	0.3361 g
Fatty acids, total saturated 10:0	0.0047 g
Fatty acids, total saturated 18:0	0.579 g
Vitamin B-6	0.8576 mg
Selenium, Se	3.1036 g
Ash	5.4876 g
Fatty acids, total saturated 18:1 undifferentiated	20.3279 g
Pantothenic acid	1.45 mg
Phenylalanine	0.3539 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.6795 mg
Betaine	0.9922 mg
Thiamin	0.4005 mg
Methionine	0.1365 g
Iron, Fe	4.3581 mg
Carbohydrate, by difference	78.9656 g
Phosphorus, P	300.9504 mg
Folate, total	98.1441 g
Tocopherol, gamma	0.2353 mg
Alanine	0.2799 g
Valine	0.4493 g
Fatty acids, total saturated 18:2 undifferentiated	3.0097 g
Glycine	0.2498 g
Carotene, alpha	5.76 g
Glucose (dextrose)	1.9845 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	1.7076 mg
Isoleucine	0.2886 g
Fatty acids, total saturated 12:0	0.0182 g
Fatty acids, total polyunsaturated	3.3013 g
Fatty acids, total polyunsaturated 17:1	0.0354 g
Leucine	0.4294 g
Tocotrienol, alpha	0.0142 mg
Vitamin A, IU	1138.8437 IU
Folate, DFE	98.1441 g
Tryptophan	0.0888 g
Vitamin C, total ascorbic acid	58.8702 mg
Phytosterols	86.489 mg
Fatty acids, total saturated 20:0	0.1174 g
Starch	60.5547 g
Tyrosine	0.2062 g
Vitamin K (phylloquinone)	80.1601 g
Fatty acids, total saturated	4.0949 g
Histidine	0.1548 g
Fatty acids, total monounsaturated	20.8195 g
Threonine	0.2919 g
Folate, food	98.1441 g
Fatty acids, total polyunsaturated 17:0	0.0062 g
Cryptoxanthin, beta	32.32 g
Vitamin E (alpha-tocopherol)	4.7339 mg
Magnesium, Mg	112.4899 mg
Lysine	0.465 g
Potassium, K	2247.0771 mg
Cystine	0.1042 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 ounce	250.6095	0	28.3495
Red bell pepper	0.5	0	0	0
cilantro	1 cup	3.68	0.5872	0.0832
lime juice	1 ounce	7.0874	2.387	0.0198
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
red potato	1 lb	317.515	72.1213	0.635
jicama	0.25	11.4	2.646	0.027