Cilantro Potato Salad

This Cilantro Potato Salad is a refreshing twist on the classic potluck staple, featuring a bright, herbaceous dressing made by emulsifying fresh cilantro, garlic, and olive oil directly into a creamy mayonnaise. The dish relies on high-quality new potatoes, which provide a waxy texture that holds up well to tossing. The result is a salad that is both rich from the egg and oil base and invigorating from the fresh herbs and sharp garlic notes. It pairs beautifully with grilled meats or stands alone as a hearty vegetarian main. Best served chilled, allowing the flavors to meld overnight, making it an ideal make-ahead dish for summer gatherings or casual weeknight dinners.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 5

Calories: 924.1

Dietary: Gluten-free, Vegetarian

Description

This Cilantro Potato Salad is a refreshing twist on the classic potluck staple, featuring a bright, herbaceous dressing made by emulsifying fresh cilantro, garlic, and olive oil directly into a creamy mayonnaise. The dish relies on high-quality new potatoes, which provide a waxy texture that holds up well to tossing. The result is a salad that is both rich from the egg and oil base and invigorating from the fresh herbs and sharp garlic notes. It pairs beautifully with grilled meats or stands alone as a hearty vegetarian main. Best served chilled, allowing the flavors to meld overnight, making it an ideal make-ahead dish for summer gatherings or casual weeknight dinners.

Ingredients

1 Large Egg
3/4 cup Whole Fresh Cilantro Leaves
3/4 cup Olive Oil
1 tablespoon Minced Garlic
1 teaspoon Salt
7 Turns Fresh Ground Black Pe
2 pound Cooked, unpeeled "New

Directions

1
Halve small new potatoes or quarter large ones to ensure even cooking and bite-sized pieces.
2
Finely mince 1/3 cup of onion and set aside for folding into the salad later.
3
Place the whole egg and fresh cilantro leaves into the bowl of a food processor or blender.
4
Turn on the processor and slowly stream in 1/2 cup of the olive oil to begin emulsifying the mixture.
5
Add the minced garlic, 1/2 teaspoon of salt, and 4 turns of fresh ground black pepper.
6
Continue processing while slowly streaming in the remaining 1/4 cup of olive oil until a thick mayonnaise forms.
7
Pour the fresh cilantro mayonnaise into a large mixing bowl.
8
Add the cooked potatoes, minced onion, remaining 1/2 teaspoon of salt, and 3 turns of black pepper to the bowl.
9
Gently toss everything together until the potatoes are thoroughly coated in the dressing.
10
Cover the bowl and refrigerate for up to 24 hours to allow the flavors to meld before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 924.1kcal

% Daily Value *
Total Fat 72.7g112%
Saturated Fat 13.6g68%
Cholesterol 186.6mg63%
Sodium 5014.3mg209%
Total Carbohydrate 35.1g12%
Dietary Fiber 11.8g48%
Sugars 0.2g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cilantro, potato, salad, garlic, olive oil, mayonnaise, emulsion, vegetarian, mediterranean, fresh herbs, new potatoes, egg, side dish, summer, picnic, make-ahead, chilled, herby, creamy, garlicky

Read it online: https://www.chefs-mate.com/recipe/cilantro-potato-salad-2/