Purple Potato Salad

Purple Potato Salad
Photo by James Carrier

Ingredients

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

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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