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Prep: 15 min. •  Cook: 10-15 min. •  Serves: 6

Ingredients:

• 2 lbs. Tasteful Selections™ potatoes (Recipe favorite: Sunrise Medley)
• 3 tbsp. cider vinegar, divided
• 2 fresh jalapeños, seeds and ribs removed
• Juice from ½ fresh lime
• 1 c. fresh cilantro, coarsely chopped
• 1 shallot, coarsely chopped (or ¼ c. onion)
• 1 garlic clove, coarsely chopped
• ¼ c. extra-virgin olive oil

Directions:

In a saucepan, cover potatoes with water, add salt and boil potatoes for about 13 - 17 minutes, or until tender. Do not cook through or potatoes will fall apart.

While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining 2 tbsp. vinegar until finely chopped.

Drain potatoes and rinse under cold water until slightly cooled. Cut into bite size pieces while still warm and gently toss with 1 tbsp. vinegar. Cool potatoes to room temperature.

When potatoes are cool, toss with pepper mixture and serve.