Cilantro Potato Salad Recipes

Steps:

• Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
• Drain and cool.
• Cut potatoes into bite sized chunks.
• Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
• Add potatoes and toss to coat.
• Cover and chill at least 4 hours.
• Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.

Steps:

• 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.
• 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 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.
• Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.

Steps:

• Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
• Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
• Cool the potatoes under cold running water and drain.
• Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
• Add olive oil, tossing to coat.
• Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
• Adjust seasoning if necessary to taste.
• Cover and refrigerate for at least one hour before serving.

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

Steps:

• Put mayonnaise, cilantro, garlic, onion & celery in a lrg mixing bowl & combine well.
• Add salmon & potatoes & gently mix all ingredients together to coat. Taste & add salt & pepper to suit individual pref.
• Chill for 1-3 hrs for best results. Garnish w/fresh cilantro & serve.
• NOTE: # of servings & serving size will depend on whether you use it as a side dish or 1-dish meal.

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
• Toss well.
• Season with salt and pepper.
• Place on a baking sheet and roast for 15 minutes, or until fork tender.
• Remove from the oven and cool completely.
• Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
• Process until smooth.
• Season with salt and pepper.
• Add the cilantro and continue to process until incorporated.
• In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
• Mix well.
• Season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Remove from the refrigerator and mix the salad.
• Reseason with salt and pepper if needed.

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.