- 4 lb fingerling potatoes or other small boiling potatoes
- 4 tablespoons cider vinegar
- 3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
- 2 cups fresh cilantro sprigs, coarsely chopped
- 1 1/2 shallots, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1/4 cup extra-virgin olive oil
- Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
- Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
- While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
- Toss potatoes with salsa.