Potato salad with tomatillo sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New red-skinned potatoes; or yellow-fleshed |
| 2 | Jalapeno peppers | |
| ½ | Onion | |
| 6 | Plump tomatillos; husks removed | |
| 3 | Garlic cloves; peeled | |
| 1 | cup | Cilantro leaves |
| 1 | tablespoon | To 2 tb vegetable oil; opt |
| 1 | Lime; grated zest and juic | |
| Salt | ||
| 2 | Hard-cooked eggs | |
| 6 | Radishes; for garnish (up To 8) | |
| Fresh cilantro sprigs; for garnish | ||
Directions
1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about ¼ inch thick. Steam them in a vegetable steamer until they are tender but still firm.
2. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice.
Season with salt to taste.
3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs.
Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed.
From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998