May. 12th, 2013

nverland: (Monthly-May)
[personal profile] nverland
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Santa Fe Potato Salad

2 lbs (900 g) Yukon Gold potatoes
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) lime juice
2-4 cloves garlic
1-3 jalapeƱo chiles, seeds removed if desired
1 Tbs (15 ml) ground cumin
1 tsp (5 ml) dried oregano
1 15-ounce (425 g) can hominy, drained
2-3 scallions (spring onions), green and white parts,
finely chopped
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, 20 to 30 minutes.
Drain and cool until you are able to handle them. Peel the
potatoes if desired and coarsely chop. Place in a large bowl.
Combine the olive oil, lime juice, garlic, jalapeƱos, cumin, and
oregano in an electric blender and puree until almost smooth.
Pour over the potatoes and add the remaining ingredients. Toss
gently and let sit at room temperature for 30 minutes before
serving. Serves 6 to 8.
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