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Add a photoServings: 4
Ingredients
- 10 sm Red potatoes (with skins on), scrubbed
- 1/4 c. Rice wine vinegar, or possibly champagne vinegar
- 1/4 c. Chile-infused oil
- 2 Tbsp. Fresh dill seed, or possibly 1 tbsp dry
- 3/4 tsp Shallots, minced
- 2 x Serrano or possibly jalapeno chiles, stemmed, sliced
- Â Â Salt and pepper, to taste
Directions
- Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered, for 10-15 min, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Don't overcook. Drain the potatoes and place them in a large bowl.
- Using a sharp knife, cut the potatoes in halves (if they are small) or possibly quarters (if they are large). Sprinkle the vinegar over the tops of the potatoes and then sprinkle them with the chile oil. Toss gently. Add in the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve hot.
- NOTES : Heat Scale: Medium
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1957mg | 56% |
| Total Carbs 68.02g | 18% |
| Dietary Fiber 7.3g | 24% |
| Sugars 4.42g | 3% |
| Protein 8.1g | 13% |
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