Cilantro Potato Salad

24 hours Prep: 30 minutes Cook: 0 minutes

464 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	large	egg
3/4	cup	cilantro leaves	whole, fresh
3/4	cup	olive oil
1	tablespoon	garlic	minced
1	teaspoon	salt
7	turns	black pepper	fresh ground
2	pounds	new potatoes	unpeeled, cooked, halved if small, quartered if large
1/3	cup	onion	finely minced

Directions

Note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg.

Place egg and cilantro in food processor or blender.

Start processing and slowly stream in 1/2 cup of the oil.

Add the garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil.

Process until thorougly emulsified into a mayonnaise.

Pour the mayonnaise into large bowl and add potatoes, onion and the remaining 1/2 teaspoon salt and 3 turns pepper.

Toss to combine thoroughly, cover and refrigerate for up to 24 hours.

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Nutrition Facts

Serving Size 238g

Amount per Serving

Calories 464 65% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 42mg	14%
Sodium 494mg	21%
Total Carbohydrate 38.0g	13%
Dietary Fiber 3.0g	14%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	2%		Vitamin C	42%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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