POTATO SALAD WITH CILANTRO
This salad is easy to make, and very fresh looking. The warm potatoes seem to temper the herb's flavor, so it's a good way to introduce newcomers to cilantro.
Provided by Ruth Lively
Categories Side dishes
Yield four to six.
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot of salted water (about 1 Tbs. kosher salt). Bring to a boil and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork, about 25 min. Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own). Put half of the potatoes in a large serving bowl. Whisk together the oil, lemon zest and juice, 1 tsp. salt, and several grinds of pepper. Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature
Nutrition Facts : ServingSize four to six., Calories 300 kcal, Fat 160 kcal, SaturatedFat 2 g, TransFat 18 g, Carbohydrate 32 g, Fiber 3 g, Protein 3 g, Sodium 690 mg, UnsaturatedFat 15 g
CILANTRO LIME POTATO SALAD
Cilantro Lime Potato Salad - turn boring potato salad into something unique! Delicious chunks of red potatoes mixed with freshly made salad dressing: olive oil, freshly squeezed lime juice, minced garlic, chopped cilantro. Healthy, gluten free side dish. Makes a great Summer side for picnics, potlucks, and outside grilling!
Provided by Julia
Categories Salad
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil. Add potatoes and boil until potatoes are cooked: soft and tender, about 15-20 minutes. Make sure to boil potatoes so that they are not too soft and don't fall apart.
- In the mean time, in the small bowl, combine olive oil, minced garlic, chopped cilantro, and lime juice. Mix well.
- When potatoes are cooked, drain water from the pan and let the potatoes cool down a bit (or, rinse them quickly under cold water). Cut cooked and slightly cooled potatoes into 1 inch chunks. Place in a medium bowl, add 1/4 teaspoon salt and carefully mix. Pour the cilantro-lime sauce, and carefully mix. Taste, add more salt (maybe 1/8 teaspoon more) and add pepper if desired. Also, if desired, add more freshly squeezed lime juice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
AMANDA'S DELICIOUS CILANTRO POTATO SALAD
My neighbor served this at a baby shower and everyone wanted a copy of the recipe. This was addictive and had a unique, fresh taste. Don't leave out the bacon at the end..it is an essential ingredient, as is the chopped cilantro and lime juice.
Provided by HeatherFeather
Categories Potato
Time 4h50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
- Drain and cool.
- Cut potatoes into bite sized chunks.
- Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
- Add potatoes and toss to coat.
- Cover and chill at least 4 hours.
- Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.
Nutrition Facts : Calories 195.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 658.7, Carbohydrate 29.3, Fiber 2.7, Sugar 4.1, Protein 3.2
GARLIC AND CILANTRO ROASTED POTATOES
Provided by Layla
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.Coat a 9x13 inch pan with cooking spray, Set aside.Add cilantro, garlic, olive oil, salt and pepper in the food processor and blend for less than 1 minute or until fully diced. In a large mixing bowl combine the potatoes and cilantro mixture until the potatoes are fully coated. Add potatoes to prepared pan. Bake for 35-40 minutes, or until potatoes are just tender.
POTATO SALAD WITH LEMON AND CILANTRO
This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.
Provided by MarieRynr
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
- While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
- Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
- Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8
CILANTRO SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
- In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.
CILANTRO AND GARLIC POTATOES
A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
Provided by LEBANESE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g
CILANTRO POTATOES
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They're a great complement to Mom's tangy kabobs. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO, TOMATO AND CILANTRO SALAD
Perfect for a spring time dinner when the summer tomatoes are not yet available. This is great with Recipe #224238 and Recipe #219833 served al fresco with a chilled Prosecco!
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes until fork tender but not mushy.
- Drain and cut into bite sized pieces.
- In a large bowl, whisk together the mayonnaise, vinegar, salt and pepper.
- Add the potatoes, celery, onions,tomatoes, and cilantro.
- Mix well and taste, reseason and refigerate for at least one hour.
- Serve and enjoy!
Nutrition Facts : Calories 382.7, Fat 16.6, SaturatedFat 2.5, Cholesterol 12.7, Sodium 378, Carbohydrate 55.3, Fiber 5.9, Sugar 6.8, Protein 5.6
AVOCADO CILANTRO POTATO SALAD
A unique version of a potato salad without any mayo. Good for cookouts and potlucks. I think the friend who gave this to me said it came from Paula Deen.
Provided by Guava Girl
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
- Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
- Cool the potatoes under cold running water and drain.
- Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
- Add olive oil, tossing to coat.
- Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
- Adjust seasoning if necessary to taste.
- Cover and refrigerate for at least one hour before serving.
Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 2.4, Sodium 305.3, Carbohydrate 34, Fiber 8.1, Sugar 2.2, Protein 4.6
GARLICKY CILANTRO ROASTED POTATO SALAD
This is a great easy salad that's perfect for a summer potluck or side dish for grilling. I have made this many times and it has never failed me. (cook time include refrigerating)
Provided by Izzy Knight
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
- Toss well.
- Season with salt and pepper.
- Place on a baking sheet and roast for 15 minutes, or until fork tender.
- Remove from the oven and cool completely.
- Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
- Process until smooth.
- Season with salt and pepper.
- Add the cilantro and continue to process until incorporated.
- In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
- Mix well.
- Season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Remove from the refrigerator and mix the salad.
- Reseason with salt and pepper if needed.
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