A few years back, while working at the All-Texas Garden Show, I was chatting with fellow herb enthusiast Gery Stanton about recipes. She told me about a potato salad she makes with cilantro and jalapenos. I begged a copy of the recipe from her and am now passing it on to you.
Spicy Southwest Potato SaladCourse: Side Dishes
5 pounds small red potatoes
4-5 whole jalapenos, seeded and chopped
1-2 leeks sliced and broken into rings
1 bunch cilantro
salt and pepper
- Boil the unpeeled red potatoes for about 20 minutes or until a knife can easily pierce them.
- Drain and chill for at least an hour. Meanwhile, slice the leeks and break into rings.
- Rinse off any sand that may still be lingering in the rings.
- Remove the stems from the jalapeno peppers and slit lengthwise.
- Remove the seeds with your fingers under running water.
- Finely dice the remaining jalapeno flesh.
- Remove red potatoes from refrigerator and slice into bite-sized chunks.
- In a large bowl combine potatoes, leeks, and jalapenos.
- Rinse and coarsely chop the cilantro, removing any large stems as you go.
- Add to the bowl and stir to evenly distribute the seasoning.
- Stir in mayonnaise, a quarter cup at a time, until you get the desired consistency.
- Salt and pepper to taste.
- Cover and return potato salad to the fridge and chill for at least 2 hours to allow the flavors to blend.