Friday, October 17, 2008

Fingerling Potato Salad with Green Chile-Cilantro Salsa

It's not exactly potato salad season anymore, but this dish makes a great warm and slightly spicy side with your fall sausages and braised meats! I happen to really like spice, and this didn't have quite the kick I expected. I'd leave the ribs and seeds of one of the jalapenos if I make these again. Also, it does need a good sprinkling of kosher or sea salt just before serving.

Fingerling Potato Salad with Green Chile-Cilantro Salsa

2 pounds fingerling potatoes, peeled
2 tablespoons cider vinegar
2 jalapeƱo chiles, seeded and chopped
1 shallot, peeled and chopped
1 cup fresh cilantro
1 garlic clove
2 tablespoons extra-virgin olive oil

salt to taste


1. Place the potatoes in a pan, cover with water, and then bring the water to a boil. Turn to a simmer and cook for 15 minutes, or until the potatoes are tender.

2. Drain the potatoes and let cool for a few minutes. Cut in half and set aside.

3. Meanwhile, toss the jalapeƱos, cilantro, shallot, garlic, oil, and vinegar in blender. Process until finely chopped and a paste has formed.

4. Toss the salsa with the potatoes. Salt to taste

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