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Asian-Style Potato Salad

2 pounds boiling potatoes, cut into 3/4-inch dice
1 fresh jalapeño pepper, minced (wear rubber gloves)
2 small garlic cloves, finely minced
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
1 1/2 tablespoons fresh lime juice
1 teaspoon fish sauce*
1 1/2 teaspoons vegetable oil

Salt and freshly ground pepper to taste
1/4 cup packed fresh cilantro leaves, chopped fine
1/4 cup packed fresh mint leaves, chopped fine
2 celery ribs, sliced thin

1. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature.
2. In a small bowl whisk together the jalapeño, garlic, sugar, vinegar, lime juice, fish sauce, oil, salt and pepper to taste. Let the dressing stand at room temperature for 30 minutes.
3. Add the dressing to the potatoes along with the cilantro, mint, and celery. Toss gently to combine.

Makes 6 servings.

*Available in the Asian Foods section of most supermarkets and specialty stores.