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INGREDIENTS

6 Radishes ; for garnish (up to
1 tb vegetable oil ; (up to 2 tb), optional
Juice and Grated Zest of 1 Lime
1 1/2 lb New red-skinned potatoes
6 Plump tomatillos ; husks
sprigs Fresh cilantro ; for garnish
2 Jalapeno peppers
3 Garlic ; peeled
Salt
1/2 Onion
2 Eggs ; hard-cooked
1 c Cilantro leaves

Servings

INSTRUCTIONS

1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about 1/4 inch thick. Steam them in a vegetable steamer until they are tender but still firm. 2. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice. Season with salt to taste. 3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs. Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed. From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94. Posted to MC-Recipe Digest by Nancy Berry on May 15, 1998

NOTES

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Potato Salad with Tomatillo Sauce

6  Radishes for garnish (up to
1 tb vegetable oil (up to 2 tb), optional
  Juice and Grated Zest of 1 Lime 
1 1/2 lb New red-skinned potatoes 
6  Plump tomatillos husks
 sprigs Fresh cilantro for garnish
2  Jalapeno peppers 
3  Garlic peeled
  Salt 
1/2  Onion 
2  Eggs hard-cooked
1 c Cilantro leaves

1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel  the potatoes and then slice them into rounds about 1/4 inch thick. Steam  them in a vegetable steamer until they are tender but still firm.    2. While they are steaming, make the sauce: Slice the jalapenos in half and  take out the seeds. Cut the onion into several large pieces. Bring a few  cups of water to a boil and add the tomatillos, jalapenos, onion and  garlic. Simmer until the tomatillos turn from bright green to dull, 10 to  15 minutes; then drain. Transfer vegetables to a food processor or blender,  add the cilantro, and puree. Stir in the optional oil, lime zest and juice.  Season with salt to taste.    3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs  and intersperse them with the potatoes. Ladle the sauce over all. Garnish  with the radishes and cilantro sprigs.    Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then  add them, uncooked, to the tomatillos as they are being pureed.    From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.  Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,  1998

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 6

Calories: 232
Calories from Fat: 93 (40%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.8g
Cholesterol 352.5mg		108 %
Sodium 127.6mg		4 %
Potassium 775.6mg		20 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 19.9g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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