Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
2 pounds boiling potatoes (preferably yellow-fleshed)),quartered lengthwise and cut crosswise into 3/4-inch pieces
1 fresh jalapeño pepper, minced with some of the seeds (wear rubber gloves)
2 small garlic cloves, minced
1 tablespoon sugar
1 tablespoon white-wine vinegar
1-1/2 tablespoons fresh lime juice
1 tablespoon anchovy paste
1-1/2 teaspoons vegetable oil
1/4 cup packed fresh coriander,chopped fine
1/4 cup packed fresh mint leaves,
2 ribs of celery, sliced thin crosswise
Preparation
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeño, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.
