Warm Potato Salad with Cilantro Vinaigrette

2 medium sweet potatoes cubed or cut with cone #3

3 purple potatoes or red cubed or cut with cone #3

1 medium red onion, diced or cone #2

1 cup of fresh corn

¼ cup green or black olives, halved

2 stalks of celery

Optional add in’s :

1 cup of black beans

1 14 oz can unmarinated artichoke hearts, drained and quartered

1 medium cucumber or zucchini, chopped

1 pint cherry tomatoes, halved

Dressing:

1 cup packed cilantro leaves
1/4 cup olive oil
juice of one lime
2 tbsp apple cider vinegar or lemon juice
2 cloves garlic
1/4 tsp chipotle powder or chili powder
salt and pepper to taste
1/2 tsp ground cumin
2 tsp Dijon mustard
A dab of honey-

Blend dressing in blender until creamy
Coat potatoes with a small amount of oil –Place in 5 qt  & cook with small amount of water- 1 inch, or cook in 12inch Electric skillet.

Cook until soft and golden, about 15- 20 mintues.

 Transfer the potatoes into a bowl, Add  remaining ingredients and toss  with dressing.