Recipe - Potato Salad With Tomatillo Sauce

1 One half pound New redskinned potatoes; or
yellowfleshed
2 Jalapeno peppers
One half Onion
6 Plump tomatillos; husks
removed
3 Garlic cloves; peeled
1 cup Cilantro leaves
1 tablespoon To 2 tablespoon vegetable oil; opt
1 Lime; grated zest and juic
Salt
2 Hardcooked eggs
6 Radishes; for garnish (up To
8)
Fresh cilantro sprigs; for
garnish

1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel
the potatoes and then slice them into rounds about One fourth inch thick. Steam
them in a vegetable steamer until they are tender but still firm.

2. While they are steaming, make the sauce: Slice the jalapenos in half and
take out the seeds. Cut the onion into several large pieces. Bring a few
cups of water to a boil and add the tomatillos, jalapenos, onion and
garlic. Simmer until the tomatillos turn from bright green to dull, 10 to
15 minutes; then drain. Transfer vegetables to a food processor or blender,
add the cilantro, and puree. Stir in the optional oil, lime zest and juice.
Season with salt to taste.

3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs
and intersperse them with the potatoes. Ladle the sauce over all. Garnish
with the radishes and cilantro sprigs.

Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then
add them, uncooked, to the tomatillos as they are being pureed.

From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998