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Cilantro Potato Salad

  • Yield: 5 1/2 cups


  • 2 pounds new potatoes, cooked and halved, unpeeled
  • 1/3 cup finely minced onions
  • Salt and black pepper
  • 3/4 cup mayonnaise
  • 3/4 cup whole, stemmed cilantro leaves, finely chopped
  • 1 tablespoon minced garlic


  • Combine potatoes and onions in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add remaining ingredients, season to taste with salt and pepper and toss to combine. Refrigerate up to 24 hours before serving.