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Potato Salad with Ginger and Cilantro



Every dish at the potluck last week was amazing, and we still managed plenty of compliments because of this potato salad recipe. We hadn't made the recipe before, but the additions of ginger and cilantro encouraged us to try it and the results were great. If you're tired of dill in your potato salads, give this a try. You'll be the talk of the potluck.

Potato Salad with Ginger and Cilantro

3 1/2 lbs Yukon Gold potatoes

1 cup chopped shallots (about 3)
3/4 cup mayonnaise
1/4 cup chopped peeled fresh ginger
2 tablespoons fresh lemon juice
2 cups (packed) roughly chopped cilantro leaves

Boil potatoes until cooked through, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. Can be made 1 day ahead.

Puree shallots, mayonnaise, ginger, and lemon juice in a food processor. Transfer puree to a small bowl and stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes and cut them into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

Makes 8 servings.

Recipe from Bon App├ętit August 2004

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