• 2 lbs. Colorado Blue Potatoes, cubed (if B size potatoes cut into wedges)
• 1 tablespoon olive oil
• 4 oz. roasted red bell pepper, diced
• 4 oz. Jicama, peeled, 1 1/2 inch long matchstick cut
• 2 oz. ripe olive, sliced
• 2 tablespoon green onion, sliced
• 4 oz.  mild green chili, canned, diced
• 2 oz.  pine nuts, toasted
• Dressing:
• 6 tablespoons Rice Wine Vinegar
• 4 tablespoons cilantro, fresh, minced
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 1 teaspoon  ground coriander
• 1 teaspoon  ground cumin
• 1/2 teaspoon  salt
• 1/4 teaspoon  pepper

Instructions

Preheat oven to 400 degress.

Coat potatoes 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 vegetable ingredients and toss well. Add warm potatoes and dressing; toss well. Place in refrigerator and allow to cool completely before serving. Garnish with toasted pine nuts.