4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalape�o 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
Cover potatoes with salted cold water by 1 inch,
then simmer until just tender, 10 to 15 minutes.
(Potatoes will continue to cook after draining;
do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled.
Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar.
Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalape�os and pulse in a food processor
with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar
until finely chopped.
Toss potatoes with salsa.
Cooks' notes:
� We cool the potatoes before tossing them with the salsa so the herbs won't discolor.
� Salsa may be made 1 day ahead and chilled, covered.
Makes 8 servings.