cilantro potato salad
- Categories
- Emeril
- Appetizers
- Yield
- 5 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | New potatoes, cooked and |
| Halved, unpeeled | |
| ⅓ cup | Finely minced onions |
| Salt and black pepper | |
| ¾ cup | Mayonnaise |
| ¾ cup | Whole, stemmed cilantro |
| Leaves, finely chopped | |
| 1 tablespoon | Minced garlic |
Combine potatoes and onions in a large bowl and sprinkle with ½ teaspoon salt and 3 turns pepper. Add remaining ingredients, season to taste with salt and pepper and toss to combine. Refrigerate up to 24 hours before serving.
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