This tomatillo sauce brings a lot of sparkle to potatoes. It is naturally good without oil and salt. Cooking the ingredients first softens the effect of the garlic and chilies, but if you want a sauce with more punch, stir in some fresh garlic and chili just before serving. There may be more sauce than you wish to use on the potatoes, but leftovers will keep, refrigerated, for 3 to 4 days. It makes an excellent flavoring when stirred into soups, beans, rice, or pasta.

The Sauce:
10 tomatillos
1/2 yellow onion, cut in large pieces
2 jalapeno peppers, seeds and veins removed
4 cloves garlic, peeled
1 large bunch cilantro, trimmed and washed
Ground cumin to taste (optional)

Sauce Directions:
Remove the papery husks from the tomatillos. Bring a quart of water to boil, add the tomatillos, onion, chilies, and garlic. Lower the heat and simmer just until the tomatillos change from bright to olive green. Don't boil or overcook, or the tomatillos may split. Remove all the vegetables with a slotted spoon and transfer to a blender or food processor. Add the cilantro and process until you have a smooth sauce. If necessary, add a small amount of the cooking liquid so the consistency isn't too thick. Season with cumin to taste, if desired.

The Vegetables

1-1/2 to 2 pounds red potatoes
1 green bell pepper, diced in small squares
2 scallions or chives, thinly sliced
Radishes, scrubbed and chopped or left whole, as preferred

Unless the skins look fresh and unblemished, peel the potatoes and slice them into 1/4 inch rounds. Set them in a steamer, cover, and steam until tender, about 25 minutes.

Remove them to a platter and gently mix with the other vegetables, reserving some of the scallions and radishes for garnish. Ladle the sauce over the salad and garnish with the remaining vegetables. If possible, dress the salad just before serving.

Recipe makes 6 cups (6 servings) Potato Salad with Tomatillo Sauce.

Nutrition information per serving (1 cup):
134 calories
0.4 grams total fat
trace saturated fat
0 milligrams cholesterol

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