Fingerling Potato Salad with Green Chile-Cilantro Salsa

1. 1

   Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes.

2. 2

   (Potatoes will continue to cook after draining; do not overcook or they will break apart.)

3. 3

   Drain potatoes and rinse under cold water until slightly cooled.

4. 4

   Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar.

5. 5

   Cool potatoes to room temperature, then season with salt and pepper.

6. 6

   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.

7. 7

   Toss potatoes with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.