Cilantro Potato Salad
Yield
5 servingsPrep
30 minCook
0 minReady
24 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ¾ | cup |
cilantro
whole, fresh |
|
| ¾ | 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 |
|
| ⅓ | cup |
onions
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 177 | ml |
cilantro
whole, fresh |
|
| 177 | ml |
olive oil
|
|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 7 | turns |
black pepper
fresh ground |
*
|
| 907.2 | g |
new potatoes
unpeeled, cooked, halved if small, quartered if large |
|
| 79 | ml |
onions
finely minced |
|
Directions
Note: If serving uncooked egg is worrisome, substitute ¼ cup "Simply Eggs" for the whole egg.
Place egg and cilantro in food processor or blender.
Start processing and slowly stream in ½ cup of the oil.
Add the garlic, ½ tesaspoon of the salt and 4 turns of the pepper, stream in the remaining ¼ cup of the oil.
Process until thorougly emulsified into a mayonnaise.
Pour the mayonnaise into large bowl and add potatoes, onion and the remaining ½ teaspoon salt and 3 turns pepper.
Toss to combine thoroughly, cover and refrigerate for up to 24 hours.
