Warm Asian Potato Salad

In 4-quart saucepan, place potatoes, 1 teaspoon 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, with wire whisk, mix vinegar, olive oil, sesame oil, and remaining 1/4 teaspoon salt until blended. Stir red pepper, green onion, jalapeño, and cilantro into dressing.

When potatoes are cool enough to handle, cut each lengthwise in half. Immediately add potatoes to bowl with dressing; toss to coat.