Indian-Spiced Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish. Ingredients:
3 1/2 pounds yukon gold potatoes |
1 cup chopped shallots (about 3) |
3/4 cup mayonnaise |
1/4 cup chopped peeled fresh ginger |
2 tablespoons fresh lemon juice |
2 cups (packed) chopped cilantro leaves and tender stems, divided |
Directions:
1. Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
2. Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
3. Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.
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