Active time: 15 min Start to finish: 45 min

　　

Ingredients

Makes 8 servings

　　4 lb fingerling potatoes or other small boiling potatoes

　　4 tablespoons cider vinegar

　　3 fresh jalapeño 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

　　

Step 1

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.)

　　

Step 2

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.

　　

Step 3

While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.

　　

Step 4

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.