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.
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
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips