Directions:
- Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
- Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
- While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
- Toss potatoes with salsa.
- Cooks' notes: We cool the potatoes before tossing them with the salsa so the herbs won't discolor. Salsa may be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.28 Kcal (1157 kJ) | ||
| Calories from fat | 66.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 11% | |
|---|---|---|---|
| Sodium | 18.96mg | 1% | |
| Potassium | 96.74mg | 2% | |
| Total Carbs | 44.16g | 15% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 100.3mg | 167% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.4mg | 13% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 97.46 Kcal (408 kJ) | ||
| Calories from fat | 23.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 11% | |
|---|---|---|---|
| Sodium | 6.69mg | 1% | |
| Potassium | 34.13mg | 2% | |
| Total Carbs | 15.58g | 15% | |
| Sugars | 0.86g | 10% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 2.57g | 15% | |
| Vitamin C | 35.4mg | 167% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.8mg | 13% | |
| Calcium | 4.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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