Potato Salad with Tangy Serrano Vinaigrette

Something Extra
Summer 2014

Recipe Theme

Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


Potato Salad with Tangy Serrano Vinaigrette

Potato Salad with Tangy Serrano Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup lightly packed, fresh cilantro leaves
3 tbsp. lime juice
1 tsp. sugar
1/2 tsp. salt
3 cloves garlic
1 to 3 serrano peppers, stemmed and seede
2½ lbs. baby yellow potatoes halved or quartered
1/2 cup water
2 Anaheim peppers, stemmed, seeded and minced
2 green onions, sliced
Crumbled cotija or queso fresco cheese and roasted, salted pumpkin seeds (optional toppings)

Use one pepper for a little heat – three for a lot!

Prep: 20 minutes, Cook: 15 minutes, Chill: at least 1 hour, Serves: 8 

1. Puree all vinaigrette ingredients in a small food processor or blender.
2. Cut potatoes into wedges and place in a large bowl with 1/2 cup water.
3. Cover and microwave on HIGH for 15 minutes or until potatoes are soft when pierced with a fork. Drain well and let cool.
4. Add peppers and green onions to bowl and toss with vinaigrette. Cover and chill for at least 1 hour. Sprinkle with cheese and pumpkin seeds, if you like. Recipe may be doubled.

Nutritional Information:
178 calories, 3 g protein, 7 g total fat (1 g sat.), 29 g carbohydrate, 3 g fiber, 1 g sugar, 0 mg cholesterol, 192 mg sodium, 5 points


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