Tuesday, May 17, 2011

Cilantro and Green Chile Potato Salad

So this looks absolutely amazing and I plan to make it sometime this week.  I am drooling just thinking about it!  The potatoes are roasted instead of boiled and I know the cilantro and chilies will give it a wonderful kick!!!

1 pound baby Yukon gold (or other baby) potatoes
1/4 cup mayonnaise
Juice of 1/2 a lemon
1 (or 2 or 3) Thai bird chilies, sliced thinly
1/2 cup cilantro, roughly chopped

1. Preheat oven to 400° F.

2. Wash and scrub potatoes.  Prick with the tines of a fork. If there are any potatoes that are especially large, you can slice them in half.  Place them on a baking sheet and bake in a 400° F oven for approximately 35-45 minutes.

3. Remove them from the oven and allow them to cool until they’re just about lukewarm. Slice potatoes in half.

4. Now to the dressing – whisk together mayonnaise and lemon juice. Add the chopped Thai bird chilies, potatoes and cilantro and toss until everything is evenly dispersed and coated with dressing.  Enjoy and let me know how you like it!

Recipe and photo found at Baking Epiphanies.

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