This recipe was sent to me from my girlfriend Marilyn who took a class at the Village Kitchen Shoppe. It is a VERY colorful salad and has interesting flavors. The original recipe states it may be served either cold or warm...but make sure the potatoes are not cooked too long and cooled first...otherwise the salad gets "mushy".
Place potatoes on a rack in a large pot with about 1 inch of boiling water. Cover and steam over medium heat until potatoes are almost tender when pierced, about 15-20 minutes.
Set squash on top of potatoes, cover and continue to steam until tender, about 5 minutes longer. Add boiling water to pan as needed to maintain water level. Let vegetables cool.
When potatoes are cool enough to handle, peel and slice into pieces no larger than 1/2 inch. Place potatoes into a large salad bowl. Add orange and lime juices and mix gently. Taste and if desired, add 1 T. honey or sugar to taste (or more).
Add tomatillos, red pepper, chili and cilantro to potatoes, tossing gently. Season to taste with salt and pepper. Serve while warm or at room temperature. Serves about 8-10.
2 pounds small purple potatoes, scrubbed gently
2 yellow crookneck squash, trimmed and cut in half, lengthwise
1/4 pound tomatillos, washed and thinly sliced
1 poblano (pasilla) chili, seeded and diced
1 red bell pepper, seeded and diced
1 cup orange juice
1/2 cup lime juice
Sugar or honey
1/4 cup chopped fresh cilantro
Salt and pepper to taste