Garden Salsa Potato Salad
Potatoes and Salsa married together for the perfect accompaniment to any meal or gathering.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 -8 servings
- 2 1/2 - 3 lbs. Yukon Gold Potatoes
- 1 1/2 tbsp. olive oil
- juice of 1 lime
- salt & pepper to taste
- Salsa ingredients:
- 3-4 to matoes finely chopped
- 3 cloves garlic finely chopped
- ½ cup yellow or red onion finely chopped
- 1 jalapeno seeds removed and diced
- 1 large handful cilantro chopped
- ½ lime 1½ tbsp. lime juice
- 2 tbsp. red wine vinegar
- salt & pepper taste
- several dashes of hot sauce
Peel potatoes and cut into bite sized pieces.
Cook on stove top covering potatoes 2 inches above with salted water.
Bring to boil over medium high heat then reduce heat to medium and cook another 10-15 minutes till fork tender.
Drain and allow to cool about 10 minutes.
Put in large mixing bowl, add olive oil, lime juice, salt & pepper and stir.
Chop your tomatoes in bite size pieces and add garlic, red onion
Cut top off jalapeno, cut in half length wise and scoop seeds and membranes out.
Then finely chop the jalapeno. Wash hands thoroughly after chopping jalapeno. Combine with the tomato, onion, and garlic
Finely chop fresh cilantro reserving a few leaves for topping.
Then add lime juice, red wine vinegar, salt & pepper, and hot sauce.
Combine salsa with potatoes.
Serve immediately or can store up to five days covered in fridge.