Fingerling Potato Salad with Green Chili Cilantro Sauce

(from kchrest’s recipe box)

Source: Amy Rautianen

Categories: Potatoes, Salad

Ingredients

  • 4 lb fingerling potatoes
  • 4 T. cider vinegar
  • 3 fresh jalapenos, seed and ribs removed from 2
  • 2 cups fresh cilantro, coarsely chopped
  • 1 1/2 shallots, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/4 cup olive oil

Directions

  1. Cover potatoes with salted, cold water by 1 inch, then simmer until just tender (10-15 min).

  2. Drain potatoes and rinse under cold water until slightly cooled.

  3. Halve lengthwise adn while still warm gently toss with 1 T vinegar.

  4. Cool potatoes to room temperature, then season with salt and pepper.

  5. While potatoes cook, coarsely chop jalapenos and pulse in food processor with cilantro, shallots, garlic and oil and remaining 3T vinegar.

  6. Toss potatoes wtih salsa.

  7. *cool potatoes before tossing so herbs don’t discolor

  8. *salsa may be made 1 day ahead and chilled, covered

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