LEMON, GARLIC AND CHILI POTATO SALAD

LEMON, GARLIC AND CHILI POTATO SALAD image

Yield 6

Number Of Ingredients 9

2 1/4 lbs small new (unpeeled) potatoes, preferably of similar size
Sea salt
4-6 1/2 TBSP unsalted butter, at a warm room temperature
2 cloves garlic, crushed
Finely grated zest and juice of 2 lemons
2 TSP seeded, minced green chili pepper, such as Anaheim, serrano or jalapeÃ±o
1 small handful flat-leaf parsley leaves, coarsely chopped
About 20 chive stems, coarsely chopped
Freshly ground black pepper

Steps:

Thoroughly rinse the potatoes, then place them in a pot. Cover with several inches of water and a good pinch of salt; bring to a boil over medium-high heat. Cook for 10 to 15 minutes or until the potatoes are easily pierced with a sharp knife. Meanwhile, whisk together the butter (to taste), garlic, lemon juice and chili pepper in a small bowl. Drain the potatoes; carefully but quickly cut them into quarters, transferring them to a mixing bowl as you work. Immediately add the butter mixture to the bowl; gently toss the potatoes until they are evenly coated. Let cool. Sprinkle the lemon zest, parsley and chives evenly over the coated potatoes. Season lightly with salt and pepper; toss gently to distribute. Serve at room temperature.