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
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 length-
wise 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.
Note:
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.
Makes 8 servings.
Gourmet - June 2000
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