Old MacDonald's Potato Box Recipes
Fingerling Potato Salad With Green Chile-Cilantro Salsa Ingredients 4 lb fingerling potatoes or other small boiling potatoes 4 tablespoons cider vinegar 3 fresh jalapeno chilies, 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 Directions 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 jalapenos and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped. Toss potatoes with salsa. Cooks' notes: • 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.

Old MacDonald's Potato Box Recipes

Fingerling Potato Salad With Green Chile-Cilantro Salsa

Ingredients

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeno chilies, 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

Directions

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 jalapenos and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped. Toss potatoes with salsa. Cooks' notes: • 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.