Cilantro Potato Salad

Recipe Ingredients

1 tablespoon	15ml	Egg (large)
3/4 cup	12g / 0.4oz	Whole fresh cilantro leaves
3/4 cup	177ml	Olive oil
1 tablespoon	15ml	Garlic - minced
1 teaspoon	5ml	Salt
1		Fresh ground black pepper
2 lbs	908g / 32oz	New potatoes - cooked, unpeeled halved if small quartered if large
1/3 cup	20g / 0.7oz	Onion - minced

Recipe Instructions

Note: If serving uncooked egg is worrisome, substitute 1/4 cup egg substitute 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 teaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil. Process until thoroughly 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.

Source:
Cooking Light, October 1994, page 146

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