Contributed by (Recipe adapted from “Seasonal Chef” at http://www.seasonalchef.com)

Ingredients

3 lbs Blue potatoes, scrubbed
¼ C Red wine or raspberry vinegar
1 large clove Garlic, peeled and crushed
¾ C Extra-virgin olive oil
2 to 3 Japaleño peppers, seeded and chopped, or to taste
8 scallions, finely chopped
1 C chopped fresh mint leaves (or ½ C of dried)
1 C chopped Parsley (or ½ C of dried)

Instructions

Boil the potatoes about 20 minutes, until just tender. Drain and place on a rack to cool. Meanwhile, pour the vinegar into a cup, add the garlic and crush it into the vinegar with a fork. Let stand for 15 minutes. When potatoes have cooled, peel and slice them into 1/2 inch thick pieces. Set aside. Remove garlic from vinegar. Place vinegar and olive oil in a large bowl; whisk together. Stir in jalapeño peppers and scallions. Add sliced potatoes and toss gently. Add mint and parsley and toss again.

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