Best Dbs Cilantro Potato Salad Recipes

Amanda's Delicious Cilantro Potato Salad image

Provided by HeatherFeather

Categories Potato

Time 4h50m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, unpeeled
2 teaspoons salt, divided
1 cup mayonnaise (real mayo)
1 (4 1/2 ounce) can chopped green chilies
1/3 cup fresh cilantro, chopped, plus more for garnish
3 green onions, chopped
2 tablespoons fresh lime juice (about 1-2 limes, depending on size of your limes)
1 fresh garlic clove, minced
1/2 teaspoon black pepper
4 slices maple bacon, cooked and crumbled

Steps:

Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
Drain and cool.
Cut potatoes into bite sized chunks.
Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
Add potatoes and toss to coat.
Cover and chill at least 4 hours.
Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.

Nutrition Facts : Calories 195.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 658.7, Carbohydrate 29.3, Fiber 2.7, Sugar 4.1, Protein 3.2

Fingerling Potato Salad with Green Chile-Cilantro Salsa image

Yield Makes 8 servings

Number Of Ingredients 7

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

Steps:

Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Toss potatoes with salsa.

Avocado Cilantro Potato Salad image

Provided by Guava Girl

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs potatoes, peled and small diced (1/3-inch cubes)
1/3 cup finely minced red onion
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 firm-ripe avocados, peeled, pitted, and small diced
3 tablespoons fresh lime juice
2 tablespoons minced jalapenos
2 tablespoons finely chopped cilantro leaves
1/2 teaspoon cumin (optional)

Steps:

Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
Cool the potatoes under cold running water and drain.
Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
Add olive oil, tossing to coat.
Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
Adjust seasoning if necessary to taste.
Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 290.5, Fat 16.7, SaturatedFat 2.4, Sodium 305.3, Carbohydrate 34, Fiber 8.1, Sugar 2.2, Protein 4.6

Garlicky Cilantro Roasted Potato Salad image

Provided by Izzy Knight

Categories Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs new potatoes, quartered
10 cloves fresh garlic
olive oil
salt and pepper
3/4 cup mayonnaise
1 tablespoon creole mustard
1 lemon, juice of
1/4 cup fresh cilantro leaves, washed and dried
4 hard-boiled eggs, sliced
1/2 small red onion, thinly sliced

Steps:

Preheat the oven to 400 degrees.
In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
Toss well.
Season with salt and pepper.
Place on a baking sheet and roast for 15 minutes, or until fork tender.
Remove from the oven and cool completely.
Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
Process until smooth.
Season with salt and pepper.
Add the cilantro and continue to process until incorporated.
In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
Mix well.
Season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 2 hours.
Remove from the refrigerator and mix the salad.
Reseason with salt and pepper if needed.