Tricolor Potatoes with Cilantro Vinaigrette

I find that these little tri-color potatoes are more flavorful than the normal potatoes. If you cannot find them in your local grocery store just use the regular potatoes and cut them into 1 1/2-inch size pieces. Potatoes are loaded with essential vitamins like Vitamin B6, high in fiber with the skin, iron, and potassium. So don’t be afraid to eat potatoes especially if you pair them with lots of greens.

Here’s your recipe for the Cilantro Vinaigrette:

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Ingredients

  

• 2 cloves of garlic, whole, crushed
• 3 tablespoons olive oil
• 1 bunch cilantro
• 1 tablespoon rice vinegar
• 1 teaspoon whole grain Dijon mustard
• Juice of one orange
• a pinch of red pepper flakes
• sea salt to taste

Instructions

 

• Heat a pan with oil. Add the garlic, lightly toast but be careful not to burn them. Remove from the heat, set the garlic aside. Save the infused oil and set aside.
• In a food processor, add toasted garlic, Dijon mustard, cilantro, orange juice, rice vinegar, red pepper flakes, and salt. Process until finely chopped. Turn the food processor on low, slowly pour the oil into the feed hole, process until smooth.

   

Here’s the recipe for the Tri-color Potatoes

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Ingredients

  

• 1 1/2 pounds tri-color potatoes, halved (buy the small size)
• 3 Roma tomatoes, cut into small pieces
• 1 jalapeño pepper, remove the seeds for milder flavor
• sea salt to taste

Instructions

 

• Fill the boiling pot with water half way, when boiling add the potatoes, cook until tender. 
• Drain the potatoes and transfer to a bowl. Add the tomatoes, jalapeno pepper, and salt, stir to combine. Pour the cilantro vinaigrette, toss to coat. Transfer to a platter, garnish with cilantro and serve. 

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