Purple Potato Salad

Purple Potato Salad
Photo by James Carrier

Ingredients

  • 1 poblano chili (about 3 oz.)
  • Salt
  • 1 red bell pepper (1/2 lb.)
  • ½ cup lime juice
  • 2 yellow crookneck squash (about 1/4 lb. each)
  • Sugar (optional)
  • 2 pounds purple potatoes (about 1 /2 in. thick)
  • + 3 more ingredients
    • ¼ cup chopped fresh cilantro
    • 1 cup orange juice
    • ¼ pound tomatillos

1. Scrub potatoes and place on a rack in a 5- to 6-quart pan over about 1 inch boiling water. Cover and steam over medium-high heat until potatoes are almost tender when pierced, about 15 minutes. 2. Rinse squash and trim stem ends. Cut squash in half lengthwise. Set squash on potatoes, cover, an...

View full recipe at My Recipes

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