1 cup loosely packed, thinly sliced white onion
Boiling water to cover
Salt, to taste
¼ cup fresh lime juice
1/2 habanero chile, finely chopped (see note)
12 ounces waxy potatoes, cut into ¾-inch cubes
1/3 cup firmly packed, finely chopped cilantro
Cover
the onion with the boiling water and leave to soak for 1 minute.
Drain, add salt to taste and stir in the lime juice and chile. Set
aside in a nonreactive bowl at room temperature to macerate while
you cook the potatoes.
Put enough water into a small saucepan to cover the potatoes. Bring
the water to a boil, add the potatoes and cook over medium heat
until just tender-about 8 minutes.
Drain, cool off a little and
carefully peel—but while still slightly warm add to the onion.
Stir in the cilantro and add more salt as necessary. Serve at room
temperature. Yields 4 appetizer or side-dish servings.
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