Method

Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil.  Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.  The cooking time will depend on the size of the potatoes.  Drain and let cool until you can handle them.  Peel and cut into 1/2-inch slices, then cut the slices in half.

In a large bowl, toss together the potatoes and red onion.  In a small bowl, whisk together the lime juice, lime zest, olive oil, salt, pepper, sugar garlic, and serrano chile.  Pour the dressing over the vegetables and toss to coat.  Cover and let sit at room temperature for 1 hour and serve, or refrigerate for several hours to overnight.  Serve at room temperature.

Serves: 6

Reprinted with permission from ©Debbie Moose, Potato Salad: 65 Recipes from Classic to Cool, by Debbie Moose, published by John Wiley & Sons click for book review

more vegetable recipes       more salad recipes

more chef & cookbook vegetable recipes

main chef & cookbook recipe index

more grill & bbq recipes