Try this “margarita” potato salad at your next cookout.
Serves 4
4 medium sized potatoes, cut into bite sized pieces
1 large celery rib, diced
½ cup/118ml red pepper, diced
¼ cup/59ml red onion, diced
2 tbsp/30ml tequila
juice of 2 limes
zest of one lime
2 tablespoons/30ml white vinegar
½ cup/125ml olive oil
½ teaspoon2ml sea salt
¼ teaspoon/1ml black pepper
salt for boiling potatoes
Place potatoes in a large saucepan. Fill with water and swish around drain, rinse repeat to remove the excess starch. Fill the pan at least 2 finger lengths with water above the rinsed potatoes. Place the potatoes over high heat. Pour enough salt to make the water taste of the ocean. Bring the potatoes to a boil. Remove from heat and let sit covered for 8-10 minutes or a knife easily pierces the potato. While potatoes are sitting. Combine all of the remaining ingredients in a bowl except the zest. Whisk to combine. When potatoes are tender drain well. Pour the dressing over the potatoes and toss gently to combine. Chill in the refrigerator for 20-30 minutes. Serve in a large bowl with the zest sprinkled for garnish.
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