Fingerling Potato Salad with Green Chile-Cilantro Salsa

Name: Fingerling Potato Salad with Green Chile-Cilantro Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 Tbsps cider vinegar; 473 milliliters fresh cilantro sprigs, coarsely chopped; 2 kilograms fingerling potatoes or other small boiling potatoes; 1 garlic clove, coarsely chopped; 3 fresh jalapeño chiles, seeds and ribs removed from 2 of them; 59 milliliters extra-virgin olive oil

Fingerling Potato Salad with Green Chile-Cilantro Salsa might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 239 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of , cilantro sprigs, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, whole 30, and vegan diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.)

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Salt And Pepper

Potato

Vinegar

Water

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.

Ingredients you will need

Cilantro

Potato

Shallot

Vinegar

Garlic

Cooking Oil

Equipment you will use

Food Processor

Toss potatoes with salsa.

Ingredients you will need

Potato

Salsa

• 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.

Ingredients you will need

Potato

Herbs

Salsa

Equipment

Food Processor

Ingredients

Servings:

4Tbsps

cider vinegar 473milliliters

fresh cilantro sprigs, coarsely chopped 2kilograms

fingerling potatoes or other small boiling potatoes 1

garlic clove, coarsely chopped 3

fresh jalapeño chiles, seeds and ribs removed from 2 of them 59milliliters

extra-virgin olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.