Gold and Sweet Winter Potato Salad With ChilesServes 6 to 8.
Note: The salad is best when made several hours ahead and kept at room temperature. Be careful when blending not to crush the sweet potatoes too much. Dried Peruvian chiles are coming into the country. If you find them, use the Amarillo type (medium hot and fruity), instead of fresh chiles. Use one or two after discarding their stems and seeds. Soak in hot water for 10 minutes, drain and purée.
• Juice of 11/2 to 2 large limes
• 1 large garlic clove, minced
• 1 medium red onion, diced
• 2 fresh medium-hot to hot red chiles (New Mexico, cayenne, hot banana or Cubanelle), seeded and minced
• 2 to 4 fresh medium-hot green chile peppers (jalepeño or serrano), seeded and minced
• 1 c. fresh coriander leaves, coarsely chopped
• 1/3 to 1/2 c. good-tasting extra-virgin olive oil
• 5 medium Yukon Gold potatoes, boiled, peeled and cut into 1/2 -in. dice
• 2 large sweet potatoes or yams, boiled until barely tender, peeled and diced large
• Salt and freshly ground black pepper to taste
Put the lime juice, garlic and onion in a large bowl and let stand 20 minutes. Gently blend in the rest of the ingredients, seasoning to taste.
Serve the potatoes right away, or keep them at room temperature up to 3 hours.