Jul 2 Chipotle Tomatillo Potato Salad

• 3 pounds red or other waxy potatoes, washed with skins left on
• 5 medium to large tomatillos
• 2 chipotles in adobo (from a can) plus a teaspoon of the adobo
• 1/2 cup chopped fresh scallions, white and light green parts only
• 2 tablespoons chopped fresh cilantro
• salt to taste
• pinch or two of sugar as needed

I was going to a barbeque the other weekend, and as I am an avid fan of potato salad, I thought that would be a good thing to bring. Its starchy goodness is the perfect sponge for soaking the substantial quantity of beer that is so often also consumed at such events.

Well, actually, that’s not all I brought. I have fond memories of picnics and cook-outs growing up that featured large selections of various homemade goodies from many of the people in attendance. These days it’s just so much easier to pick something up at the store before heading to a gathering. I miss the surprising variety of all those homemade creations, though, even if it does mean being spared some rather regrettable concoctions known as “Jell-O salad.” So, I often like to bring an extra dish or two to inject a little bit of that handmade quality into the event. This particular outing was no exception, as I brought along some spanikorizo and a strawberry-rhubarb pie in addition to the potato salad.

Because I was bringing a few items, I wanted a potato salad that wasn’t overly complex. One of the Moosewood cookbooks had a recipe involving a dressing with chipotles and tomatillos that I’d made before and seemed like a good fit. I took a few liberties with their version, and this is what I wound up making. In particular, I made my sauce from fresh tomatillos.

Boil the potatoes until they are tender when tested with a knife, about 15 to 20 minutes, depending on the size of the potatoes. Drain and cool the potatoes, then remove their skins and chop into about 1/2 inch pieces. Set aside.

Salsa made from chipotles and tomatillos is a classic in Mexican cuisine. I used a bare-bones take on the sauce for the salad. As is typical for many ingredients in salsas – particularly chiles, tomatoes, and tomatillos – the tomatillos here must be par-cooked. That is, cooked briefly, but not fully. There are three principal methods I am familiar with that can be used: the boiling method, the broiling method, and the griddle-baking method. When it comes to tomatillos, I’ve had the most overall success with the boiling method, so that’s what I chose. Tomatillos should be cooked longer than tomatoes, which often need only their skins loosened. Cook the tomatillos in gently boiling water for about 8 minutes until they have changed color and begin to soften.

Combine the tomatillos, chipotles, and the teaspoon of adobo sauce in a blender. Blend to a smooth sauce. Stir in the scallions, cilantro, and salt. Taste the sauce and add some sugar if needed to balance the tartness of the tomatillo and any bitterness from the chiles, typically only a pinch or two.

Pour the sauce over the potatoes and season liberally with additional salt as needed. Stir to combine.