Dinner Tonight: Fingerling Potato Salad with Green Chile-Cilantro Salsa
I bought the fingerlings in hopes of a grand autumn roast. I wanted to layer the potatoes under a fat chicken with onions and carrots so they could soak up the rich chicken fat and end up crispy and caramelized. Unfortunately, I had no chicken, and since I needed something quick, I boiled the potatoes to help save time. I also had a few jalapeños hanging around. After that, the rest of the recipe was easy to fill out.
But watch out—the salsa is extra spicy and made my wife and I stop to gather ourselves before carrying on. I enjoyed the thrill, but my wife had to scrape some of the salsa off of hers. Although this is probably a better dish for summer cookouts with a beer very close at hand, it's nonetheless an appealing variation on the standard potato salad. Thanks to Gourmet for the recipe.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Fingerling Potato Salad with Green Chile-Cilantro Salsa
- serves 2 to 3 -
Adapted from Gourmet.
Ingredients
2 pounds fingerling potatoes, peeled
2 tablespoons cider vinegar
2 jalapeño chiles, seeded and chopped
1 shallot, peeled and chopped
1 cup fresh cilantro
1 garlic clove
2 tablespoons extra-virgin olive oil
Procedure
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 jalapeños, cilantro, shallot, garlic, oil, and vinegar in blender. Process until finely chopped and a paste has formed.
4. Toss the salsa with the potatoes.
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