Title: Cilantro Potato Salad
Categories: Salad Appetizer
Yield: 5 Servings

1		Large Egg
3/4	c	Whole Fresh Cilantro Leaves
3/4	c	Olive Oil
1	tb	Minced Garlic
1	ts	Salt
7		Turns Fresh Ground Black Pe
2	lb	Cooked, unpeeled "New
		Potatoes" (halved if small,
		Quartered if large)
1/3	c	Finely minced onion

(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.

previous

next