Potato Salad with Tomatillo Sauce

Categories: Salads

Serves: 6 Servings

Ingredients:

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

Instructions:
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.

From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MC-Recipe Digest by Nancy Berry on May 15,
1998

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