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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 jalapeƱos 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.

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