Katie Stew

A rich, simmering blend of my favorite things

Potato Salad with Green Chile- Cilantro Salsa


It is almost the 4th of July! And for me that apparently means it is time to share more potato salad recipes. If you are looking for 4th of July inspiration, look here. Last year I rounded up a bunch of fun stuff to get you going. Potato salad with green chile and cilantro salsaI came  across this particular potato salad in my ginormous Gourmet Today cooking book. I said to myself, I like green chilies and I like cilantro and I like potato salad! What could go wrong?!

Nothing. It was perfect. This potato salad tastes light and green and fresh. It is just the smallest bit spicy. Since it doesn’t contain any dairy, it is great for a summer bbq, because you don’t have to worry about keeping it cold. (Unless you have lots of friends who are allergic to cilantro. I feel so bad for those people. Cilantro is so fresh and delicious tasting! Oh the woes of people with allergies.) 
Potato Salad with green salsaWhen I was making the salsa, I thought, this recipe isn’t going to work. It is going to be too spicy! Too oniony! But trust me, when you mix it all together with the vinegar and the potatoes, it will blow your mind.

For more potato salad goodness, try this Bacon and Ranch Potato Salad, or this French Potato Salad. I don’t even know which one is my favorite. Apparently I believe you need to keep a couple of good potato salad recipes up your sleeve.

Potato Salad with Green Chile-Cilantro Salsa

Gourmet Today by Ruth Reichl

  • 4 pounds fingerling potatoes or other small boiling potato
  • salt
  • pepper
  • 1/4 cup cider vinegar
  • 3 jalapeno chilies, cored and coarsely chopped
  • 2 cups fresh cilantro, coarsely chopped
  • 1 1/2 shallots, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/4 cup olive oil

Boil potatoes in salted water until tender, but not falling apart. Drain potatoes and rinse with cool water. Set aside.

While potatoes are cooking, combine jalapenos, cilantro, shallots, garlic, 3 TB cider vinegar, and olive oil in a blender and pulse until finely chopped.

While potatoes are still warm, cut them all in half and toss gently with 1 TB vinegar. Season with salt and pepper. When the potatoes cool to room temperature, toss with the salsa. Taste to adjust salt and pepper. Then enjoy! Will get better once it sits. Great for making the day before. (If you can resist eating it all right away.)

Potato salad- chile cilantro

Photographs by Jessica Yager.


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