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Cilantro Potato Salad

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B12
    MineralsNatrium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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