fingerling-potato-salad-with-green-chile-cilantro-salsa-103570.json

{
    "directions": [
        "Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)",
        "Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.",
        "While potatoes cook, coarsely chop jalape\u00f1os and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.",
        "Toss potatoes with salsa."
    ],
    "ingredients": [
        "4 lb fingerling potatoes or other small boiling potatoes",
        "4 tablespoons cider vinegar",
        "3 fresh jalape\u00f1o chiles, seeds and ribs removed from 2 of them",
        "2 cups fresh cilantro sprigs, coarsely chopped",
        "1 1/2 shallots, coarsely chopped",
        "1 garlic clove, coarsely chopped",
        "1/4 cup extra-virgin olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Garlic",
        "Potato",
        "Summer",
        "Jalape\u00f1o",
        "Cilantro",
        "Gourmet"
    ],
    "title": "Fingerling Potato Salad with Green Chile-Cilantro Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/fingerling-potato-salad-with-green-chile-cilantro-salsa-103570"
}