FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA
Steps:
- 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.
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Monae'KeKe Designz
[email protected]I will definitely be making this salad again and again.
Mehtab Khan
[email protected]This salad is easy to make and can be tailored to your own taste preferences.
Asif Chohan
[email protected]I would definitely recommend this recipe to others.
Sam Partridge
[email protected]This is the best potato salad I have ever had!
Noman Sohrabi
[email protected]I made this salad with a few modifications and it was still delicious.
Darren Rahaman
[email protected]I followed the recipe exactly and the salad turned out perfectly.
Haroontanoli Tanoli
[email protected]This is a great recipe for using up leftover potatoes.
Erin Leahy
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor of the green chile cilantro salsa.
Anthonia Nwaukoni
[email protected]This fingerling potato salad is a delicious and refreshing dish that is perfect for a summer gathering.