While this recipe can enhance your table throughout the year, the use of fresh-picked ingredients creates a healthy dish that can be served hot or at room temperature. Try serving this dish with grilled barbecued ribs, chicken, or salmon with grilled onions. This recipe also doubles easily when you want to serve a larger number of guests.
—From The Onion Harvest Cookbook, by Barbara Ciletti, The Taunton Press, 1998
Yields 7 cups, serves 6.
2 lbs. new red potatoes, cut into 11/4-inch cubes
1/2 tsp. salt
3 Tbsp. virgin olive oil
6 cloves garlic, minced
3 tsp. lime juice
1-1/2 cups bunching onions or
1 cup fresh, flat-leaved parsley, chopped
1 cup cilantro, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. ground dried mirasol or other medium-hot chile
1-1/2 tsp. paprika
grated queso fresca or Parmesan cheese garnish
Place potatoes in a medium saucepan, add the salt, and cover the potatoes with water. Bring to a boil, then lower the heat to medium and simmer about 15 minutes, or until the potatoes are cooked but still firm.
While potatoes are cooking, heat the oil, garlic, and lime juice over medium heat in a small saucepan. Drain the potatoes, leaving them in the saucepan over low heat. Add the garlic mixture, and mix to coat the potatoes. Add the scallions, parsley, cilantro, salt, pepper, chile, and paprika, and gently blend into the potato mixture. If desired, garnish with cheese. Serve immediately.