Potato Salad with Cilantro

Potato Salad with Cilantro
Photo by Scott Phillips


  • 2 scallions (white and green parts), thinly sliced, or 1 shallot, minced
  • ½ cup extra-virgin olive oil
  • Freshly ground black pepper
  • ½ tsp. grated lemon zest
  • 3 Tbs. fresh lemon juice
  • 2 lb. (6 to 8 medium) waxy potatoes, like Red Bliss, scrubbed
  • Kosher salt
  • + 1 more ingredients
    • ½ cup lightly packed chopped fresh cilantro leaves (from about 20 big sprigs)

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 in...

View full recipe at Fine Cooking


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