I love potatoes - any kind, any preparation, hot or cold, peeled or not. But...potato salad is at the top of my favorite ways-to-eat-potatoes list, especially my Mom's Potato Salad or Easy Apple Potato Salad. One day, needing to use up a leftover jalapeño pepper and some mint, I created this very easy, Asian-inspired take on potato salad with a spicy dressing. If you don't want it too hot/spicy don't use any seeds from the jalapeño and use only half of it.
Potato Salad with Jalapeño-Lime Dressing
Serves 4-6
8 medium red-skin potatoes (about 2 pounds), cut into 1 inch pieces
1 jalapeño, all but a few seeds removed, minced (wear rubber gloves)
2 garlic cloves, minced
1 1/2 Tbs fresh lime juice
1 Tbs rice cooking wine
1 Tbs white wine vinegar
1/2 tsp salt, optional
1/4 cup packed fresh cilantro, chopped fine
1/4 cup packed fresh mint leaves, chopped fine
2 ribs of celery, sliced thin crosswise
In a steamer basket set over boiling water, steam the potatoes 12-15 minutes until tender. Place potatoes in a bowl and let cool to room temperature. Meanwhile, in a small bowl whisk together the jalapeño, the garlic, the lime juice, the rice cooking wine, the vinegar, and optional salt. When the potatoes have cooled, add the dressing to them along with the cilantro, mint, and celery. Combine well.
