Monday, March 19, 2012

Latin Potato Salad

Makes: 6 servings
Prep: 20 minutes
Cook: 20 minutes

2 pounds Small Red Potatoes, boiled, drained, cooled and cut in half
1 small Green Bell Pepper, seeded and finely chopped (or, sliced jalapenos to taste)
1/2 medium Spanish Onion, halved and thinly sliced (or, red onion is fine)
1/2 cup pitted Alcaparrado, coarsely chopped (or, small green olives with pimentos)
2 chopped Cilantro Leaves (optional)
6 tablespoons Extra Virgin Olive Oil
1/4 cup White Wine Vinegar
2 tablespoons Brine from Alcaparrado
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

  1. Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. Drain.
  2. Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch. Place in a large bowl with green pepper, onion, manzinilla olives and cilantro.
  3. In a bowl, whisk oil, vinegar, salt and pepper. Gently toss with potato mixture and let stand, covered at room temperature until cool.
  4. Serve at room temperature or chilled.(I prefer chilled).

I've never made this but my friend Christine always brings it to my backyard bbq, and this year I made her bring it to my St. Patrick's Day feast (do you know how many Irish ended up in Latin America as a result of the famine? A LOT).

This is the basic recipe but Chris also includes cherry tomatoes, garlic and avacado, which really add to the flavor.


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