Recipe - Potato Salad With Asian-Style Chili Dressing

2 pound Boiling potatoes;
(preferably
; yellowfleshed),
; quartered
; lengthwise and cut
; crosswise into
; 3/4inch pieces
1 Fresh jalapeno pepper;
minced with some of
; the seeds (wear
; rubber gloves)
2 small Garlic cloves; minced
1 tablespoon Sugar
1 tablespoon Whitewine vinegar
1 One half tablespoon Fresh lime juice
1 tablespoon Anchovy paste
1 One half teaspoon Vegetable oil
One fourth cup Packed fresh coriander;
chopped fine
One fourth cup Packed fresh mint leaves;
chopped fine
2 Ribs celery; cut or sliced up thin
; crosswise

In a steamer set over boiling water steam the potatoes, covered, for 10 to
12 minutes, or until they are just tender, transfer them to a bowl, and let
them cool to room temperature. In a small bowl whisk together the jalapeno,
the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the
oil, and salt to taste and let the dressing stand at room temperature for
30 minutes. Add the dressing to the potatoes with the coriander, the mint,
and the celery and combine the salad well.

Serves 6.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.