Potato Salad with Asian-Style Chili Dressing

• 2 pounds boiling potatoes (preferably yellow-fleshed)),quartered lengthwise and cut crosswise into 3/4-inch pieces
• 1 fresh jalapeno pepper, minced with some of the seeds (wear rubber gloves)
• 2 small garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon white-wine vinegar
• 1-1/2 tablespoons fresh lime juice
• 1 tablespoon anchovy paste
• 1-1/2 teaspoons vegetable oil
• 1/4 cup packed fresh coriander,chopped fine
• 1/4 cup packed fresh mint leaves,
• 2 ribs of celery, sliced thin crosswise

1. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature.
2. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes.
3. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.

boiling potatoes, jalapeno pepper, garlic, sugar, whitewine vinegar, lime juice, anchovy paste, vegetable oil, fresh coriander, mint, celery

Taken from www.epicurious.com/recipes/food/views/potato-salad-with-asian-style-chili-dressing-12377 (may not work)