Ecuadorian Corn and Purple Potato Salad

Ingredients

• •1 1/2 pounds purple potatoes or small red potatoes
• •1 cup corn kernels; cut off cob
• •1 cup snow peas; cut into thirds
• •1 cup carrots; peeled and grated
• •1/2 cup celery; diced
• •1 cup canned pineapple tidbits
• •2 heads Boston or Bibb lettuce
• •2 eggs; hard-cooked & chopped
• •2 tablespoons cilantro or parsley; chopped
• •Ecuadorian dressing:
• •1/3 cup olive oil
• •3 tablespoons lime or lemon juice
• •3 tablespoons pineapple juice
• •1 teaspoon New Mexico-style ground chili powder
• •1/4 teaspoon salt and pepper or to taste

Directions

1. 1Scrub the potatoes and pierce each once with a fork. Arrange in a circle in a microwave oven. Turning each potato over about midway through cooking, microwave on high 7 to 8 minutes, or until potatoes yield slightly when squeezed. Wrap in a terry towel and let stand.
2. 2Place the corn and peas in a 4 cup glass measure. Cover with vented plastic wrap and microwave on high for 2 to 3 minutes, or until the peas turn bright green. Stir in the carrots, celery and pineapples; let cool to lukewarm. Mix with half the Ecuadorian Dressing; then refrigerate.
3. 3To serve: Arrange the lettuce on four plates. Peel and slice the potatoes; then arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with the eggs and cilantro drizzle the potatoes with the remaining dressing.
4. 4Ecuadorian Dressing: In a jar, shake together the oil, lime juice, pineapple juice, chili powder, salt and pepper. Mix well; set aside. Use as directed above.