I always get a little twitchy making a creamy potato salad on a hot day. I have visions of giving my friiends food poisoning by accident. There are a few people I wouldn't mind doing it to, but let's face it, I don't invite them over for backyard bbq's.
This potato salad is fresh and bright with a nice little kick in it. Perfect as a match for a nice Coconut-Lime-Jalapeño Chicken Salad and a margarita .
Ingredients:
1 pound baby potatoes
juice of 2 limes
1 jalapeno, minced (seeds removed for less spice)
½ cup cilantro, chopped
1 small shallot, minced
2 tablespoons chopped chives
2 tablespoons extra virgin olive oil
1 teaspoon flake salt
½ teaspoon red pepper flakes
½ teaspoon crushed pink peppercorns
½ teaspoon black pepper
Instructions: Fill a medium saucepan with water with enough room to add the potatoes. Sprinkle with a bit of salt, cover then place over medium heat and bring to boil.
Once water is boiling, carefully add potatoes and cover to let cook for 15 minutes, or until fork tender. Drain then let cool until you can touch them, then cut each potato in half.
In a large bowl, add the potatoes along with all the other ingredients for the potato salad, toss to combined then place in the fridge to cool completely. Toss before serving!