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Recipe

Potato Salad with Cilantro

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Scott Phillips

Servings: four to six.

This salad is easy to make, and very fresh looking. The warm potatoes seem to temper the herb’s flavor, so it’s a good way to introduce newcomers to cilantro.

Ingredients

  • 2 lb. (6 to 8 medium) waxy potatoes, like Red Bliss, scrubbed
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp. grated lemon zest
  • 3 Tbs. fresh lemon juice
  • Freshly ground black pepper
  • 1/2 cup lightly packed chopped fresh cilantro leaves (from about 20 big sprigs)
  • 2 scallions (white and green parts), thinly sliced, or 1 shallot, minced

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 300
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 690
      Carbohydrates (g): 32
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Put the potatoes in a large pot of salted water (about 1 Tbs. kosher salt). Bring to a boil and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork, about 25 min. Drain and let cool slightly. 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). Put half of the potatoes in a large serving bowl. Whisk together the oil, lemon zest and juice, 1 tsp. salt, and several grinds of pepper. Drizzle half of the dressing over the potatoes. 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. Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature

Reviews

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Reviews

  • murray27 | 07/05/2015

    This was as easy and delicious as the recipe claims! My new favorite potato salad for summer BBQs

  • kareng323 | 06/11/2010

    I LIKED THIS SALAD TREMENDOUSLY. USING LEMON INSTEAD OF MAYO MADE IT EASY TO HAVE AT A BBQ. I LIKED IT BETTER WARM THAN COLD, BUT IT WAS TASTY COLD ALSO. I FOUND IT FRESH AND ENJOYABLE. I HAVE MADE THIS SEVERAL TIMES AND USED IT TO BRING TO PARTIES AND WE NEVER HAD LEFTOVERS.

  • Lilia37 | 07/18/2009

    I'd give it 3 1/2 stars if that was an option. It was certainly tasty enough that I'd make it again, but it wasn't "WOW". A nice and easy potato side-dish to consider when I need one. I didn't have the scallions and I didn't have red potatoes, so used some new (yellow) potatoes instead.

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