A couple of months ago, not long after this blog began, I posted a series on tomatillos. See November. I wish I knew how to link to those stories like other blogs that say “here” and “here,” sending visitors back in time to their own musings or into somebody else’s world. No, here you’ll have to figure it out yourself, if you care. (Can I get some help here?)
Stung by the (still-mourned) dearth of tomatoes last summer, I put my energies into canning their plentiful cousins, which I harvested myself from our CSA farm. The canned version is tangy, beautiful and great served on its own as dip for tortilla chips or as a sauce for other ingredients. I made lots and everyone who received a jar for Christmas raved.
Here, now, in the dead of winter, I made a spunky potato salad sauced with canned tomatillos and crisped with the addition of celery, cucumbers, scallions and cilantro. It was amazing. And it felt as fine in winter as it does during the season, before the tomatillos hit the pantry.
Potato Salad Dressed with Tomatillo Sauce (2-4 servings)
4 potatoes (I used red waxy ones)
1 small stalk celery
¼ cup more or less of tomatillo sauce
1 scallion, minced
1 tbsp cilantro leaves
Peel the potatoes, slice them, and steam until tender. Set aside, sprinkle with a little tomatillo sauce (or white wine vinegar and salt) and let cool. Meanwhile, peel the cucumber in stripes, leaving some of the green skin intact, for texture and flavor. String the celery and slice thinly, on the diagonal. When the potatoes are cool, toss with the tomatillo sauce, cucumber and celery. Garnish with minced scallion and cilantro.