Potato Salad with Tangy Serrano Vinaigrette


Something Extra
Summer 2014

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Potato Salad with Tangy Serrano Vinaigrette
Potato Salad with Tangy Serrano Vinaigrette
Ingredients
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
Salad:
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)
Directions

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.

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