1 1/2 lbs fingerling potatoes

1 1/4 tsp salt

2 tbsp seasoned rice vinegar

2 tbsp olive oil

1 tsp Asian sesame oil

1 small red pepper, thinly sliced

1  or 2 green onions, thinly sliced

1/2 to 1 jalapeno chile, seeded optional) and minced

1/2 cups loosely packed fresh cilantro leaves, coursely chopped (optional)

Place potatoes in 4 quart saucepan with 1 tsp salt and enough water to cover.  Heat to boiling over high heat.  Reduce heat to low, cover and simmer 10 to 12 minutes or until potatoes are fork tender.  Drain.

Meanwhile, in medium serving bowl, mix vinegar, olive oil, sesame oil, and remaining 1/4 tsp salt , whisk until blended.  Stir red pepper, green onion, jalapeno, and cilantro into dressing.

When potatoes are cooled slightly, cut in half lengthwise.  Add potatoes immediately to bowl with dressing.  Toss to coat.

Serve warm.