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Epicurious

Fingerling Potato Salad with Green Chile-Cilantro Salsa

4.3

(48)

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Fingerling Potato Salad with Green Chile-Cilantro SalsaDan Peebles

Active time: 15 min Start to finish: 45 min

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.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 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.)

    Step 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.

    Step 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.

    Step 4

    Toss potatoes with salsa.

TagsPotato SaladSaladLatin AmericanFingerling PotatoPotatoRoot VegetableVegetableJalapeñoChileShallotGarlicSideStarterDinnerLunchVeganVegetarianNut FreeGluten FreeDairy FreeEasySimmerFood ProcessorGourmet
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