| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Asian |
July 1991 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Boiling potatoes; (preferably |
|
|
; yellow-fleshed), |
|
|
; quartered |
|
|
; lengthwise and cut |
|
|
; crosswise into |
|
|
; 3/4-inch pieces |
| 1 |
|
Fresh jalapeno pepper; minced with some of |
|
|
; the seeds (wear |
|
|
; rubber gloves) |
| 2 |
sm |
Garlic cloves; minced |
| 1 |
tb |
Sugar |
| 1 |
tb |
White-wine vinegar |
| 1 1/2 |
tb |
Fresh lime juice |
| 1 |
tb |
Anchovy paste |
| 1 1/2 |
ts |
Vegetable oil |
| 1/4 |
c |
Packed fresh coriander; chopped fine |
| 1/4 |
c |
Packed fresh mint leaves; chopped fine |
| 2 |
|
Ribs celery; sliced thin |
|
|
; crosswise |
INSTRUCTIONS
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
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