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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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CILANTRO POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dubach Estate in Combine, Texas in 1984. 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 pepper |
2 pounds cooked unpeeled new potatoes cubed |
1/3 cup finely minced onion |
Directions:
1. Place egg and cilantro in food processor or blender.
2. Start processing and slowly stream in 1/2 cup of the oil.
3. Add garlic, 1/2 teaspoon salt and 4 turns of the pepper then stream in remaining oil.
4. Process until thoroughly emulsified into a mayonnaise.
5. Pour mayonnaise into large bowl and add potatoes, onion and remaining salt and pepper.
6. Toss to combine thoroughly then cover and refrigerate up to 24 hours.
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