Recipe Cottage


LOCATION: Recipes >> Salad Recipes >> Preparation time: 20 minutes

Print this Recipe    Preparation time: 20 minutes

Cooking time: 20 minutes
Yield: 4 to 6 servings

This is at its very best when served at room temperature, within an hour or
two after it has been prepared.

1 1/2 pounds tiny red new potatoes
1 1/2 tablespoons bacon fat or olive oil
1/2 teaspoon chili powder
4 green onions, thinly sliced
1 small red bell pepper, finely diced
1 tablespoon each: plain yogurt, mayonnaise
1/2 cup chopped fresh cilantro
Salt to taste

1. Cook whole, unpeeled potatoes in boiling water until they are just
tender, 10 to 16 minutes, depending on size. Do not overcook. Drain; cut
the smallest potatoes in half and larger ones into quarters. Potatoes can
be cooked a day in advance and refrigerated; bring to room temperature
before continuing.

2. Heat fat or oil in a large skillet over high heat. When it is hot, add
potatoes. Cook, shaking pan often, just until they begin to brown at the
edges, 4 to 5 minutes.

3. Transfer potatoes to a mixing bowl and toss with chili powder while they
are hot. Add green onions, bell pepper, yogurt and mayonnaise and mix
lightly. Add cilantro and salt to taste. Hold at room temperature until
serving time, 1 to 2 hours.


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