Monday, September 19, 2011

Creamy Cilantro Potato Salad

This recipe is based on a Rachael Ray one from 365: No Repeats, but we've adjusted it to suit our potato-salad preferences.

2 1/2 lb. (give or take) russet potatoes, cubed*
Freshly pressed garlic (a couple cloves)
1/3 c. (or so) mayonnaise
Red wine vinegar (a couple tablespoons)
1/2 c. (or so) fresh cilantro leaves, chopped
Freshly ground black pepper, to taste

Put the potatoes in a pot and cover them with water. Bring to a boil over high heat. Add some salt to the water, lower the heat somewhat, and simmer the potatoes for 8-10 minutes, or until just tender. Drain the potatoes and spread them out in a single layer to cool quickly. In a large bowl, combine the remaining ingredients. Add the cooled potatoes. Stir to combine, then taste. Add more salt, vinegar, or mayonnaise if desired.

*I used to peel the potatoes too, but I didn't last time, and the potato salad was great as usual.
We make this potato salad all the time, and it's a favorite of ours. This particular time was not my best work (a bit mushy and soupy due to not lowering the heat as well as adding too much red wine vinegar), but it was still tasty.

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