Peruvian Potato and Pico Salad

by Cindi Sutter, Founder & Editor Spirited Table®

Serves 8
Ingredients

2 pounds baby Peruvian potatoes

¼ cup avocado or olive oil

4 Roma tomatoes, diced

1 medium white onion, minced 

1 jalapeño, de-seeded and minced 

Salt and pepper to taste 

Juice of two limes

¼ cup fresh cilantro or parsley, minced 

 Instructions

1. Preheat the grill on high until it reaches 400 degrees with the lid on.

2. Set 2 large pieces of foil on the counter. Cover them with parchment paper.

3. Put half the potatoes in the center of each foil/parchment sheet. Divide the tomatoes, onion, and jalapeno between the two sheets, stacking them on top of the potatoes. Drizzle each pile of vegetables with 1 tablespoon of the oil, and sprinkle with salt and pepper.

4. Lift up opposite sides of each sheet and fold them together a few times at the top, then up the remaining edges, to form a sealed packet.

5. Put the packets on the grill and let them cook while making other things on the grill (like the meat and watermelon). Open the packets after 30 minutes and use a fork to see if the potatoes are soft. If not, check again every ten minutes until they are fork-tender.

6. When the potatoes are done, add them to a large serving bowl. Add the remaining oil, lime juice, cilantro or parsley, and additional salt and pepper to taste, if necessary. Serve warm, or cover and refrigerate for an hour, or until chilled.