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CILANTRO POTATO SALAD
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 Large Egg
3/4 c Whole Fresh Cilantro Leaves
3/4 c Olive Oil
1 tb Minced Garlic
1 t Salt
7 Turns Fresh Ground Black Pe
2 lb Cooked, unpeeled "New
Potatoes" (halved if small,
Quartered if large)
1/3 c Finely minced onion
(note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply
Eggs" for the whole egg) Place egg and cilantro in food processor or
blender. Start processing and slowly stream in 1/2 cup of the oil. Add the
garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the
remaining 1/4 cup of the oil. Process until thorougly emulsified into a
mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and
the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine
thoroughly, cover and refrigerate for up to 24 hours.
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