Cilantro Potato Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 Large: Egg,
3/4 cup: Whole Fresh Cilantro Leaves,
3/4 cup: Olive Oil,
1 tbsp: Minced Garlic,
1 tsp: Salt,
7: Turns Fresh Ground Black Pe,
2 lbs: Cooked, unpeeled "New
Potatoes", (halved if small,
Quartered if large),
1/3 cup: Finely minced onion,
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.
Source from luhu.jp
"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.
Source from luhu.jp
Tags
Salads