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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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By Mr. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes. Ingredients:
3 lbs red potatoes, skins on, washed and cut into medium-sized chunks |
1/2 small red onion, finely chopped |
1/3 cup seasoned original flavor rice vinegar |
3 tablespoons olive oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 hard-cooked eggs, finely chopped |
1/3 cup packed cilantro leaf, chopped |
1/4 cup mayonnaise |
Directions:
1. In a large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain.
2. Meanwhile, in a large bowl, combine onion, vinegar, olive oil, salt, and pepper; mix well.
3. Add warm potatoes to vinegar mixture and toss gently to coat. Cover and chill 20 to 30 minutes.
4. Stir in eggs, cilantro, and mayonnaise; mix well.
5. Serve immediately or refrigerate until ready to serve.
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