Peel potatoes and slice 1/4 inch thick.

Cook the sliced potatoes in boiling water until fork tender.

Drain the cooked potatoes and transfer them to a bowl.

Dice the red and yellow peppers into small pieces.

Finely chop the red onion.

Optionally, finely chop the jalapeno pepper.

Add the diced peppers and chopped onion to the bowl with the potatoes.

In a separate small jar or bowl, combine olive oil, fresh lime juice, chopped fresh cilantro, salt, and black pepper.

Stir or shake the dressing ingredients until well combined.

Pour the lime-cilantro dressing over the still-warm potatoes and vegetables.

Gently stir to combine, ensuring all potatoes are coated with the dressing.

Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to taste.

Serve the potato salad warm or at room temperature immediately. Alternatively, refrigerate to serve later.