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

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