Sunday, August 23, 2015

Jalapeño Potato Salad-hold the mayo

Ever get tired of the same old potato salad? This is a great twist on a summer BBQ potluck favorite. It will add some kick to the table and you don't have to worry about the mayonnaise spoiling.  And did I mention it has less than half the calories, too?

2-4 jalapeñoes (depending on your level of heat preference)
2 tomatillos
4 cloves garlic
1/2 bunch cilantro (about 1/2 cup packed)
1/4 cup olive oil
1 T red wine vinegar
Salt to taste
5 medium sized yellow potatoes

Place jalapeños and tomatillos on a baking rack pan and place under the broiler for 4-6 minutes or until the skins begins to blacken and bubble.
Remove from oven and let cool.

Peel potatoes. Cut in quarters and cook in boiling water until you can pierce them easily with a fork. Do not overcook or they will become mushy.

Drain potatoes and let cool.

Take cooled jalapeños, slice in half and remove stem, veins and seeds.

Place jalapeños, tomatillos, garlic, cilantro, oil and vinegar in a food processor or blender. Mix on high speed until well blended. Add salt to taste.

Cut cooled potatoes into smaller bite size pieces. Toss while still slightly warm with the green sauce. The warm potatoes will absorb the flavors of the sauce better.

Serve at room temperature.

Note: I use this green sauce for several dishes including putting over the top of fish tacos and flat iron steak. It's a summer staple in my house and my kids all love it.


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