Potatoes with Green Chile-Cilantro Salsa

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Prep: 15 min. •  Cook: 10-15 min. •  Serves: 4-6


  • 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
  • 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.