• 2 pounds  Colorado Blue Potatoes, cubed
• 1 Tbl.  Olive oil
• 4 ounces Roasted Red bell pepper, diced
• 4 ounces Jicama, peeled, 1 1/2 inch long matchstick cut
• 2 ounces Ripe olive, sliced
• 2 Tbl.  Green onion, sliced
• 4 ounces Mild green chili, canned, diced
• 2 oz. Pine nuts, Toasted
• DRESSING: 6 Tbl.  Rice wine vinegar
• 4 Tbl. Cilantro, fresh, minced
• 2 tsp. Sugar
• 2 tsp. Olive oil
• 1 tsp.  Ground coriander
• 1 tsp. Ground cumin
• 1/2 tsp. Salt
• 1/4 tsp. Pepper

Preheat oven to 400 degrees. Coat with olive oil. Place on sheet pan and roast in oven for 40-50 minutes or until potatoes are tender, stirring occasionally. When potatoes are done, remove from oven and allow to cool slightly. Meanwhile, combine dressing ingredients together and mix well; Set aside. In large bowl, combine remaining vegetables ingredients and toss well. And warm potatoes and dressing; toss well. Place in refrigerator and allow to cool completely before serving. Garnish with toasted pine nuts.