Potato Salad With Lemon And Cilantro Food

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

CILANTRO LIME POTATO SALAD

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.

LEMON POTATO SALAD WITH MINT

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
• Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
• Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
• For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
• Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
• Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

SALMON & CILANTRO POTATO SALAD

Steps:

• Put mayonnaise, cilantro, garlic, onion & celery in a lrg mixing bowl & combine well.
• Add salmon & potatoes & gently mix all ingredients together to coat. Taste & add salt & pepper to suit individual pref.
• Chill for 1-3 hrs for best results. Garnish w/fresh cilantro & serve.
• NOTE: # of servings & serving size will depend on whether you use it as a side dish or 1-dish meal.

POTATO SALAD WITH FRESH HERBS AND LEMON

Steps:

• Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

TOMATO SALAD WITH LEMON AND CILANTRO

Steps:

• Place tomatoes and cilantro in large bowl.
• With a vegetable peeler, carefully remove peel from lemon, leaving white pith behind.
• Toss with tomatoes.
• Squeeze lemon to make 1/4 cup juice; pour in oil and whisk with lemon juice until blended.
• Pour over tomatoes; toss lightly, seasoning with salt and pepper to taste.

AMANDA'S DELICIOUS CILANTRO POTATO SALAD

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.

MASHED POTATO SALAD WITH SCALLIONS AND HERBS

Steps:

• Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
• In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
• Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

LEMONY POTATO SALAD

Steps:

• Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
• While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
• Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

LEMON VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

POTATO SALAD WITH LEMON AND CILANTRO

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.