Cilantro Potato Salad

This potato salad replaces store-bought mayo with a fresh cilantro-garlic mayonnaise you make in the blender, and the difference is night and day. A whole egg, a generous handful of fresh cilantro, garlic, and olive oil get emulsified into a bright green mayo that coats every chunk of potato with herb flavor.

Streaming the oil in slowly while the blender runs is what creates the emulsion. Go too fast and the mayo breaks into a greasy, separated mess. Start with half the oil, add the garlic and salt, then stream in the rest. When it’s right, it should look thick and glossy.

New potatoes with the skins left on give you a waxy texture that holds its shape when tossed. Starchy russets would crumble into mush under all that mixing. The salad tastes best after chilling for several hours so the flavors can soak into the potatoes.

Chef Tips

• Use room temperature egg for a more stable emulsion. Cold eggs are harder to emulsify.
• If raw egg is a concern, substitute pasteurized liquid eggs. The mayo still sets up fine.
• Don’t overdress the potatoes. Start with most of the mayo and add more as needed.
• Let the cooked potatoes cool slightly before tossing. Hot potatoes absorb too much mayo and turn greasy.

Variations

• Add a squeeze of lime juice to the mayo for extra brightness.
• Toss in diced roasted poblano peppers for a Southwestern vibe.
• Use half cilantro and half flat-leaf parsley if cilantro is too strong for your taste.