POTATO, TOMATO AND CILANTRO SALAD

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Potato, Tomato and Cilantro Salad image

Perfect for a spring time dinner when the summer tomatoes are not yet available. This is great with Recipe #224238 and Recipe #219833 served al fresco with a chilled Prosecco!

Provided by Penny Stettinius

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs small red potatoes
1/4 cup rice wine vinegar
1 1/4 cups mayonnaise (use good quality like Hellman's)
1 1/2 plum tomatoes, chopped into bite sized pieces
1 cup red onion, minced
1 cup celery, diced
1 cup cilantro, chopped
kosher salt & freshly ground black pepper

Steps:

  • Boil the potatoes until fork tender but not mushy.
  • Drain and cut into bite sized pieces.
  • In a large bowl, whisk together the mayonnaise, vinegar, salt and pepper.
  • Add the potatoes, celery, onions,tomatoes, and cilantro.
  • Mix well and taste, reseason and refigerate for at least one hour.
  • Serve and enjoy!

Nutrition Facts : Calories 382.7, Fat 16.6, SaturatedFat 2.5, Cholesterol 12.7, Sodium 378, Carbohydrate 55.3, Fiber 5.9, Sugar 6.8, Protein 5.6

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