Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 3/4 cup whole fresh cilantro leaves

  3. 3/4 cup olive oil

  4. 1 tablespoon minced garlic

  5. 1 teaspoon salt

  6. 7 turns freshly ground black pepper

  7. 2 pounds cooked unpeeled new potatoes, halved if small or quartered if large

  8. 1/3 cup finely minced onions

Instructions Jump to Ingredients ↑

  1. Place the egg and cilantro in a food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 teaspoon of the salt, and 4 turns of the pepper, and stream in the remaining 1/4 cup of the oil. Process until thoroughly emulsified into a mayonnaise.

  2. Pour the mayonnaise into a large bowl and add the potatoes, onions, and the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine thoroughly, cover, and refrigerate for up to 24 hours.

  3. Yield : about 5 1/2 cup, 5 generous salad servings


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