• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds purple potatoes, skin on, quartered

  2. 1/2 cup extra virgin olive oil

  3. 1/2 cup finely diced red onion

  4. 4 cloves garlic, minced

  5. 3 tablespoons sherry vinegar

  6. Kosher salt and freshly ground black pepper to taste

  7. 2 tablespoons chopped parsley

  8. Chile caribe to taste

  9. 1/4 cup crumbled queso fresco or ricotta

Instructions Jump to Ingredients ↑

  1. Boil potatoes until tender, but firm, about 20 minutes. Drain.

  2. Warm the oil over medium heat and sauté onion and garlic until softened, about 5 minutes. Add the vinegar and pour mixture over the warm potatoes. Toss with salt, pepper and parsley. Add chile caribe, if using, and mix well. Let stand at room temperature for 1 hour. Sprinkle with cheese before serving.

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