Directions:
- Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
- Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.82 Kcal (1276 kJ) | ||
| Calories from fat | 139.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.5g | 24% | |
|---|---|---|---|
| Cholesterol | 8.66mg | 3% | |
| Sodium | 134.05mg | 6% | |
| Potassium | 921.46mg | 20% | |
| Total Carbs | 40.15g | 13% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 161mg | 894% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.72 Kcal (518 kJ) | ||
| Calories from fat | 56.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 24% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 3% | |
| Sodium | 54.41mg | 6% | |
| Potassium | 374mg | 20% | |
| Total Carbs | 16.29g | 13% | |
| Sugars | 1.69g | 17% | |
| Dietary Fiber | 1.08g | 11% | |
| Protein | 1.97g | 10% | |
| Vitamin C | 15.9mg | 65% | |
| Iron | 65.3mg | 894% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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