June 24, 2008
Summertime Potato Salad
Sara Jones, Tucson CSA
Use a couple teaspoons of mole powder or other Mexican spice mix for this recipe. It is equally good served hot or cold. Roll it up in a tortilla with refried beans for an easy dinner, or serve cold over lettuce.
½ basket tomatoes, chopped
½ basket tomatillos, peeled and chopped
About 3-4 medium potatoes, chopped
1 small onion, sliced thin
½ bunch verdolagas, cleaned and trimmed
1 pepper, chopped
1 tablespoon chili powder or mole mix
1 tablespoon oil
Juice of ½ lemon
Salt and pepper to taste
Boil potatoes until just tender. Drain. Heat 1 tablespoon oil in a large skillet over medium high heat. Add onions and chili mix, and stir to coat. Cook until fragrant. Add pepper, tomatoes,
tomatillos, onion and verdolagas. Cover and lower heat to medium. Cook, stirring occasionally, for about 10 minutes.
Drizzle with lemon juice and season to taste with salt and pepper.