Ingredients:

• 2 pounds small red or Yukon gold potatoes, quartered
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and black pepper, to taste

Instructions:

1. Place the quartered potatoes in a large pot and cover with cold water
2. Add a generous pinch of salt to the water
3. Bring to a boil over high heat, then reduce to a simmer
4. Cook the potatoes until they are tender but still firm, about 15-20 minutes
5. Drain the potatoes and let them cool slightly
6. In a large bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lime juice, ground cumin, smoked paprika, chill powder, garlic powder, cayenne pepper, salt, and black pepper and adjust the seasoning to taste.
7. Once the potatoes are slightly cooled, add them to the bowl with the dressing.
8. Add the finely chopped red bell pepper, green bell pepper, red onion, cilantro, and jalapeño.
9. Gently toss all of the ingredients together until the potatoes are well coated and the vegetables are evenly distributed.
10. Cover the bowl with plastic wrap and refrigerate for at least one hour.
11. Before serving, stir and adjust seasoning if needed
12. Garnish with additional cilantro and a sprinkle of smoked paprika for color
13. Serve the potito salad in a large, decorative bowl and enjoy!