Fingerling Potato Salad with Green Chile-Cilantro Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Active time: 15 min Start to finish: 45 min Ingredients:
4 lb fingerling potatoes or other small boiling potatoes |
4 tablespoons cider vinegar |
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them |
2 cups fresh cilantro sprigs, coarsely chopped |
1 1/2 shallots, coarsely chopped |
1 garlic clove, coarsely chopped |
1/4 cup extra-virgin olive oil |
Directions:
1. 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.)
2. 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.
3. 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.
4. Toss potatoes with salsa.
5. 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.
|
|