Potato Inspirations Potatoes with Green Chile-Cilantro Salsa PDF Print E-mail
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Prep: 15 min. •  Cook: 10-15 min. •  Serves: 6


  • 2 lbs. Potato Inspirations potatoes
  • 3 tbsp. cider vinegar, divided
  • 2 fresh jalapeƱos, seeds and ribs removed
  • Juice from ½ fresh lime
  • 1 c. fresh cilantro, coarsely chopped
  • 1 shallot, coarsely chopped (or ¼ c. onion)
  • 1 garlic clove, coarsely chopped
  • ¼ c. extra-virgin olive oil



In a saucepan, cover potatoes with water, add salt and boil potatoes for about 13 - 17 minutes, or until tender. Do not cook through or potatoes will fall apart.

While potatoes cook, coarsely chop jalapeƱos and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining 2 tbsp. vinegar until finely chopped.

Drain potatoes and rinse under cold water until slightly cooled. Cut into bite size pieces while still warm and gently toss with 1 tbsp. vinegar. Cool potatoes to room temperature.

When potatoes are cool, toss with pepper mixture and serve.