2 lbs. Boiling potatoes
1 Fresh jalapeno pepper chopped
2 small Garlic cloves chopped
1 Tbs Sugar
1 Tbs White-wine vinegar
1 1/2 Tbs Fresh lime juice
1 Tbs Anchovy paste
1 1/2 tsp oliveoil
1/4 cup packed fresh coriander chopped
1/4 cup packed fresh mint leaves chopped
2 ribs celery; sliced thin
Cut the potatoes lengthwise and then cut crosswise into 3/4-inch pieces. 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. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice and the anchovy paste add the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.
Cut the potatoes lengthwise and then cut crosswise into 3/4-inch pieces. 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. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice and the anchovy paste add the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.
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