Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in pan. Toss again, then transfer to a serving bowl. Serve with ají.
4 medium roma tomatoes, cut into .5- to .25-inch dice (about 2 cups)
4 scallions, white parts only, split into quarters lengthwise, finely sliced (about .25 cup)
.5 cup loosely packed fresh cilantro leaves, finely chopped
1 serrano or jalapeño chili, seeds and stems removed, finely chopped (optional)
Kosher salt
.5 cup cold water
Directions
Combine tomatoes, scallions, cilantro, and chili in a small bowl. Season generously with salt and let sit 2 minutes until salt dissolves. Add water and stir to combine. Ají can be eaten immediately or stored in a sealed container in the refrigerator for up to 5 days
