This recipe is one of our favorites to scoop with homemade tortilla chips, or enjoy alongside grilled salmon! The acidity in our Charles Vineyard Sauvignon Blanc pairs well with the vibrancy of the dish.
Adapted from Joseph Shuldiner’s Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living
1 1/4 teaspoons salt
1 jalapeño pepper, seeded and minced (optional)
1/2 red bell pepper, seeded, deribbed, and cut into 1/4-inch dice
1/2 yellow bell pepper, seeded, deribbed, and cut into 1/4-inch dice
1/2 medium red onion, thinly sliced
1 garlic clove, minced
1 cup small cherry tomatoes, halved, or 10 ounces sun-dried tomatoes packed in olive oil, drained and coarsely chopped
1 to 2 Persian cucumbers, unpeeled, cut into 1/2-inch dice (about 1/2 cup). If Persian cucumbers aren’t available, substitute a hothouse variety
1/4 cup coarsely chopped fresh cilantro
1 cup fresh lime juice
1/8 teaspoon ground cumin
1 ripe avocado, cut into 1/2-inch dice (optional - works well without)
Put the potatoes in a medium saucepan and add cold water to cover by 2 inches. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat, cover, and simmer until the potatoes give easily when pierced with the tip of a sharp knife, 8 to 10 minutes. Be careful not to overcook them; they should still be firm enough to hold their shape well.
In a large bowl, combine the warm potatoes with the jalapeño, bell peppers, onion, garlic, tomatoes, cucumber, and cilantro.
In a small bowl, combine the lime juice, Sauvignon Blanc, olive oil, cumin, and remaining 1/4 teaspoon salt and stir until well mixed. Pour the mixture over the vegetables and stir gently until all of the vegetables are evenly coated, being careful not to break up the cubes of potato. Add the avocado and stir gently to combine. Serve right away at room temperature, or refrigerate for up to 3 days and bring to room temperature before serving.