Active time: 15 min Start to finish: 45 min
• We cool the potatoes before tossing them with the salsa so the herbs won't discolor. • Salsa may be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Step 2
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
Step 3
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Step 4
Toss potatoes with salsa.
