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Potatoes with Green Chile-Cilantro Salsa

Prep15 minutes
Cook15 minutes
Course: Salads & Sides
Variety: American Medley
Cooking Method: Stove Top
Quick & Easy: 30 Minutes or Less


  • 24 oz. Potato Inspirations® potatoes, quartered
  • 3 tbsp. cider vinegar, divided
  • 2 fresh jalapeños, 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 jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining 2 tablespoons 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 tablespoon vinegar. Cool potatoes to room temperature.
  • When potatoes are cool, toss with pepper mixture and serve.