Potato salad is predictable (sometimes boring), but an essential to any BBQ or summertime shenanigans. I’m not sure why.
I grew up hating what I called “salads that aren’t salads”, or those mayo-based concoctions of housewives that weren’t a bed of lettuce. Maybe I hadn’t acquired the taste for creamy things then, or maybe I had a few bad ones and gave up on the experience. My experience with potato salad was often some yellow mush or something store-bought or good potatoes but lacking any flavor beyond that. But one day, during a pitch-in I tried a potato salad that blew my mind and brought my expectations back from the grave. It had two ingredients that I decided were essential to my understanding of potato salad: red potatoes and cilantro! 🌿 I’m a cilantro nut anyway, but I had never seen this used in a salad, and I have never seen it since.
I asked the person for the recipe, of course. I lost it, of course. Then, years later, I’ve fiddled with my own thing to come to something I’m pretty happy with. As my husband says, it’s good because the ingredients are simple. Developing this recipe has taught me a lot about the power of restraint in cooking. Enjoy!
- 🥔 2 lbs. red potatoes, cooked
- 🥄3/4 cup mayonnaise (Hellmann’s)
- 🌿3/4 – 1 cup cilantro leaves
- 🥄1 tablespoon minced garlic
- 🥄1/3 cup finely minced green onions
- 🥄1 teaspoon salt
- 🥄12-15 turns of ground black pepper
Go grocery shopping, if needed. 😜
Cut the red potatoes into quarters or eighths depending on taste. Smaller potatoes will go further in a group setting because of how they’re served, but sometimes you just want a hearty, chunky salad. Pictured here is the larger, quartered option; usually, I prefer the eighths. Your call. Boil for 25-35 mins, depending on size.
Drain and place your potatoes in a large mixing bowl to cool while you prep the dressing.
Mince your green onions and roughly chop your cilantro → Be sure to check for stems! In another bowl, combine these green onions and cilantro with remaining ingredients. Fold gently, but thoroughly to ensure even distribution of herbs.
Add your dressing mixture to the larger potato bowl and toss with a spatula to combine thoroughly.
Cover and refrigerate up to 24 hours before serving to allow salad to thicken and tastes to fully develop.