Potato Salad With Lemon and Cilantro |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb. Ingredients:
2 lbs waxy salad potatoes |
kosher salt |
1/2 cup extra virgin olive oil |
1/2 teaspoon finely grated lemon zest |
3 tablespoons fresh lemon juice |
fresh ground black pepper |
1/2 cup lightly packed chopped fresh cilantro leaves |
2 green onions, thinly sliced (white and green parts, or 1 shallot minced) |
Directions:
1. Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
2. While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
3. Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
4. Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
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