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Potato Salad with Cilantro

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.


  • 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


  • 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


Rate or Review

Reviews (6 reviews)

  • rinowick | 08/20/2021


  • CandiceT | 08/18/2018

    This is a family favorite. Easy to make, and especially good for those who do not love mayo. We always serve it warm.

  • framboise75 | 07/17/2017

    This is one of those recipes where the final creation is better than the sum of it's parts. This is my go to for BBQs and bonus, it's vegan. It's important to use the ingredients that are called for, as the red potatoes and green herbs make a prettier dish. Don't skip on the green onion. The flavor combination of the onion, lemon and cilantro is so tasty.

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