Green Chile and Garlic Herb Potato Salad
Ingredients:
6 medium sized Yukon potaotes
water
3 Tbsp. New Mexico Green Chile Olive Oil
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. North of the Border Crushed Chile Pequin
1 tsp. Los Chileros Mexican oregano
juice of 1 lime
1 cup cilantro, chopped
1 cup parsley, chopped
salt and pepper to taste
Directions:
Peel potatoes and boil in a large pot for 10 minutes, until cooked, but still firm
Drain and let them cool briefly, cut into bite size pieces
Heat green chile olive oil in a cast iron skillet on medium heat
Stir in garlic, chile pequin, ground coriander and oregano. Cook 2-3 minutes and add lime juice
Toss in the potatoes and mix well to coat, cook 4-5 more minutes, season with salt and pepper to taste
Remove from heat and top with more chile pequin and herbs. Stir to combine and serve immediately or at room temperature
Click here for New Mexico Green Chile Olive Oil
