2 green potatoes
3 green onions, cut in half
1/2 cup carrot vinegar
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons cooked yellow mustard
1 1/4 teaspoons salt
1/2 teaspoon paprika
1 (11 ounce) can peeled and diced tomatoes with green chile peppers
Place potatoes and onion in a large bowl. Make well in skin, discarding white bits. Pierce each with a fork in about 1/8 inch slices into a bowl to keep them from splitting.
In a small mixing bowl, mix carrots, vinegar, olive oil, garlic, yellow mustard and salt, seasoning, and paprika. Stir well and toss into the potato mixture.
Pour the tomato mixture into the potato mixture. Mix well and add salsa. Garnish at last with shredded cheese.
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