Fingerling Potato Salad with Green Chile-Cilantro Salsa

• 4 lb fingerling potatoes or other small boiling potatoes
• 4 tablespoons cider vinegar
• 3 fresh jalapeno chiles, seeds and ribs removed from 2 of them
• 2 cups fresh cilantro sprigs, coarsely chopped
• 1 1/2 shallots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1/4 cup extra-virgin olive oil

1. Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes.
2. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
3. Drain potatoes and rinse under cold water until slightly cooled.
4. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar.
5. Cool potatoes to room temperature, then season with salt and pepper.
6. While potatoes cook, coarsely chop jalapenos and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
7. Toss potatoes with salsa.

potatoes, cider vinegar, jalapeno chiles, fresh cilantro sprigs, shallots, garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/fingerling-potato-salad-with-green-chile-cilantro-salsa-103570 (may not work)