Southwest Potato Salad

Southwest Potato Salad

Summer is officially here and I love it! Last night we had steak, Italian Tomato Salad with tons of fresh basil, corn on the cob and THIS potato salad; insane! When you eat healthy meals made with local, farm fresh ingredients that only summer can bring, you can actually feel the nutrients.

Serves 6

2 tbsp balsamic vinegar

The juice of ½ lemon

2 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp salt

¼ tsp cumin

¼ tsp pepper

½ jalapeño pepper, seeded and diced

1 Large shallot, sliced

680 g (1 ½ lb) small red potatoes, boiled

Chopped parsley, for garnish

Whisk together the vinegar, lemon juice, oil, oregano, salt, cumin, pepper, jalapeno pepper and shallots.

Put the potatoes in a pot with water and bring it to a boil, once boiling, drop the heat to medium-low and cover the pot with a lid.

Let the pot simmer until the potatoes are fork tender (about 20 -25 minutes).

Just before straining the potatoes, mix the vinaigrette again and then strain the potatoes and place them promptly into the vinaigrette, mix well to coat.

You can serve the potatoes right away or you can let them rest and absorb the yummy!

Taste and adjust seasoning before serving and then garnish with the parsley,

Notes:

1. If you like cilantro (yuck!) feel free to use it in place of the fresh parsley.

Southwest Potato Salad

Summer is officially here and I love it! Last night we had steak, Italian Tomato Salad with tons of fresh basil, corn on the cob and THIS potato salad; insane! When you eat healthy meals made with local, farm fresh ingredients that only summer can bring, you can actually feel the nutrients.

Servings 6

Prep Time 5 minutes

Cook Time 20-25 minutes

Ingredients

• 2 tbsp balsamic vinegar
• The juice of ½ lemon
• 2 tbsp extra virgin olive oil
• 1 tsp (dried) oregano
• 1 tsp salt
• 1/4 tsp cumin
• 1/4 tsp pepper
• 1/2 Jalapeno pepper , seeded and diced
• 1 large shallot , sliced
• 680 g small red potatoes (1.5 pound), boiled
• Chopped parsley, for garnish

Instructions

1. Whisk together the vinegar, lemon juice, oil, oregano, salt, cumin, pepper, jalapeno pepper and shallots.
2. Put the potatoes in a pot with water and bring it to a boil, once boiling, drop the heat to medium-low and cover the pot with a lid.
3. Let the pot simmer until the potatoes are fork tender (about 20 -25 minutes).
4. Just before straining the potatoes, mix the vinaigrette again and then strain the potatoes and place them promptly into the vinaigrette, mix well to coat.
5. You can serve the potatoes right away or you can let them rest and absorb the yummy!
6. Taste and adjust seasoning before serving and then garnish with the parsley,

Recipe Notes

1. If you like cilantro (yuck!) feel free to use it in place of the fresh parsley.