2
-------
2
1/2
2
-------
3
2
1-1/2
-------
ar
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#
---
T
T
T
---
oz
cl
T
---
|
Potatoes (1)
-- Dressing
Lemon Juice
Salt
Olive Oil ExtV
-- Aromatics
Onions
Garlic
Chili New Mexico (2)
-- Garnish
Cilantro
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Make - (45 min - 25 min work)
- Place POTATOES in a sauce pan with Cold Water to cover. Bring to
a boil and simmer until Potatoes are just done through and a sharp
skewer goes through the largest one without hitting a stiff spot in the
center.
- Meanwhile:
Squeeze Lemon Juice and mix all Dressing items.
- Cap NEW MEXICO CHILIS. Remove seed mass and seeds. Cut up and
grind to fine flake in your spice grinder.
- Chop ONIONS small.
- Crush GARLIC and chop fine.
- In a small skillet, heat 1/2 T Olive Oil and fry Onion
until the first trace of brown, Then stir in the Garlic for 1
minute more. Take off the heat.
- Then: As soon as Potatoes are cool enough to handle,
cut as needed. For 1 inch long cut in half. For 2 inches long
cut in half lengthwise, then crosswise. For larger, however you want.
- Place still hot Potatoes in a mixing bowl and pour dressing over
them. Tumble gently to coat. Add Onion mix and tumble again, then
the Chili Flake.
- Serve warm or at room temperature. refrigerate to hold, but let warm
to room temperature or higher before serving.
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