Saturday, June 9, 2012

Potato Salad with Cilantro

Cilantro Potato Salad
Potato Salad is a wonderful thing and my Grandma's is the best.  It's one of those regular yellow types of potato salad made with mayonnaise and mustard.  One of the other kinds I love is the Loaded Baked Potato type with the bacon and sour cream!  Trying to recreate one of those is challenging when you can't use Animal Protein (dairy and meat.)  It can be done but is never quite "perfect".  What I chose to do instead is create my own new potato salad and we loved it.

All of the ingredient are really more or less depending on your tastes.  That's pretty much how I cook anyway, but I tried to get some measurements close to what I did.  We've actually made it twice now, the first time I put more cilantro in than the second.  I thought it was fine since I love cilantro but my husband prefers a little "taste" of cilantro so I dialed it back a bit for him.

I'm sure you could also substitute other fresh herbs, oregano sounds good to me.  My basil is too precious for me to give up.  I try to make way too much pesto for the freezer but if you've got extra that might be good too?

Cilantro Potato Salad
6-8 large red potato's cubed and boiled till just tender
2-3T sesame oil (must have, gives it the "bacon" flavor)
1T vegetable or olive oil
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro (first time I did about 1/2 cup)
2t. celery salt (could also use celery seed and salt to taste)

Drain and cool potatoes.  Mix the oils and toss with potatoes to coat.  Add in rest of ingredients and gently stir to mix.  Serve immediately or within a few hours.  Leftovers the next day will be "dryer" as the potato's soak in the oil.  It will still have good flavor but you may want to add more moisture if serving as leftovers.  Enjoy!

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