Emeril's cilantro potato salad

Yield: 5 Cups

Measure Ingredient
2 pounds New potatoes, cooked, halved
\N \N UNpeeled
⅓ cup Finely minced onions
\N \N Salt and pepper
¾ cup Mayonaisse
¾ cup Whole, stemmed cilantro
\N \N Leaves, finely chopped
1 tablespoon Minced garlic

Combine potatoes and onions in a large bowl and sprinkle with ½ ts salt and 3 turns of pepper. Add remaining ingredients, season to taste with salt and pepper and toss to combine. Refrigerate up to 24 hours before serving.

Formatted by jayne@...

Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998

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