Warm New Potato & Chilean Pebre Salad
To me, new potato time is an exciting time. I love watching the potato plants come up, flower and begin to die off. That’s when you know the time has come for these beauties to get boiled, baked & tossed alongside your favorite recipes.
It also, usually marks the beginning of summer, which is always cause for celebration. That being said, summer to me means an exploration of latin cuisine, with its quintessential spicy-hotness & its festive colors! This recipe is no exception, so enjoy your detour to Chili and embrace the summer heat!
Makes 4 servings
10-12 new potatoes, cut in quarters
1 1/2 cups cooked chickpeas, rinsed
5 garlic scapes, chopped
2-3 cloves garlic
1 sweet bell pepper, diced
1 large tomato, diced small
½ white onion, diced small
Tops from 10-12 carrots, chopped
1 small bunch cilantro, chopped
4 garlic cloves, minced
2 T olive oil
2 T red wine vinegar
1 lime, juiced
1 t salt
1 t sriracha
Note: This salad keeps quite well up to 3 days in the fridge, so it makes a great “make ahead lunch”, keep in mind though that the raw garlic in the pebre will get hotter as the days go on.
Prep 15 mins + 35 mins baking
Start with the pebre, dice your tomato, onion, cilantro, carrot tops & garlic.
Place them in a mixing bowl with your olive oil, lime juice, red wine vinegar, salt & sriracha.
Leave the salsa to macerate on the counter while you cook your potatoes.
Cut potatoes into quarters and add to a medium pan with enough water to cover.
Bring up to the boil until the potatoes are just tender.
Then, drain your potatoes, drizzle with a little olive oil & place them on a baking sheet.
Get the into the oven for about 20 mins until they begin to turn a lovely golden color
Add garlic scapes & garlic with the potatoes & place them back into the oven for an additional 5 mins.
Remove from the oven & let to potatoes cool slightly.
Add them to a large bowl, along with pebre & the bell pepper.
Serve immediately, with a side of sriracha for those who like a little more heat!