Side Pannel
Potato Salad with Tomatillo Sauce
Potato Salad with Tomatillo Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1 1/2 lb New red-skinned potatoes; or
- -yellow-fleshed
- 2 Jalapeno peppers
- 1/2 Onion
- 6 Plump tomatillos; husks
- -removed
- 3 Garlic cloves; peeled
- 1 c Cilantro leaves
- 1 tb 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 1/4 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.
the potatoes and then slice them into rounds about 1/4 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.
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