SAVORY WAY: Potato Salad With Tomatillo Sauce

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* Exported from MasterCook *

 

Potato Salad With Tomatillo Sauce

 

Recipe By : The Savory Way by Deborah Madison, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds new red-skinned potatoes

OR yellow-fleshed potatoes

2 jalapeno peppers

1/2 onion

6 plump tomatillos -- husks removed

3 garlic cloves -- peeled

1 cup cilantro leaves

1 tablespoon peanut or sunflower or other light oil -- up to 2

optional

1 grated zest and juice of 1 lime

Salt

2 hard-cooked eggs

6 radishes -- for garnish

fresh cilantro sprigs -- for garnish

 

Makes 4 or more servings.

 

Tomatillos, garlic, chilies, and cilantro make a lively, light, and unusual

dressing for a potato salad. There's little oil to make it shine and

slide, so the potatoes will look best if you dress them just before

serving. This particular salad is very simple, but you could include any

of the vegetables that usually go into potato salads - celery, green

peppers, sliced raw or pickled onions, or small cubes of cucumber.

 

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.

 

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 oil, lime zest and

juice. Season with salt to taste.

 

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 fresh sprigs of cilantro and serve.

 

Suggestions: For a hotter sauce, reserve half the garlic and jalapenos,

then add them, uncooked, to the tomatillos as they are being pureed. For a

creamy tomatillo sauce, add 1/4 cup sour cream or plain yogurt.

 

 

 

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