Ingredients
4
lb fingerling potatoes or other small boiling potatoes
3
fresh jalapeño chiles, seeds and ribs removed from 2 of them
2
cups fresh cilantro sprigs, coarsely chopped
1
1/2 shallots, coarsely chopped
1
garlic clove, coarsely chopped
1/4
cup extra-virgin olive oil
Directions
1.
Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
2.
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
3.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
4.
Toss potatoes with salsa.
6.
We cool the potatoes before tossing them with the salsa so the herbs won\'t discolor.
7.
Salsa may be made 1 day ahead and chilled, covered.
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