Potato, Tomato and Cilantro Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Perfect for a spring time dinner when the summer tomatoes are not yet available. This is great with Fairy Bell's Fried Chicken and Corn for Dummies served al fresco with a chilled Prosecco! Ingredients:
3 lbs small red potatoes |
1/4 cup rice wine vinegar |
1 1/4 cups mayonnaise (use good quality like hellman's) |
1 1/2 plum tomatoes, chopped into bite sized pieces |
1 cup red onion, minced |
1 cup celery, diced |
1 cup cilantro, chopped |
kosher salt & freshly ground black pepper |
Directions:
1. Boil the potatoes until fork tender but not mushy.
2. Drain and cut into bite sized pieces.
3. In a large bowl, whisk together the mayonnaise, vinegar, salt and pepper.
4. Add the potatoes, celery, onions,tomatoes, and cilantro.
5. Mix well and taste, reseason and refigerate for at least one hour.
6. Serve and enjoy!
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