Garlicky Cilantro Roasted Potato Salad Recipes

GARLICKY CILANTRO ROASTED POTATO SALAD

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.

AMANDA'S DELICIOUS CILANTRO POTATO SALAD

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.

GARLIC ROASTED POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss potatoes, garlic, and olive oil together to coat.
• Place potatoes in a single layer on a baking sheet.
• Sprinkle with salt and pepper to taste.
• Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
• Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
• Add to potatoes.
• Add salt or pepper to taste.
• Serve cold or room temperature.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

NEW POTATOES WITH GARLIC AND CILANTRO

Steps:

• Place potatoes in a saucepan, cover with cold water. Bring to a boil and cook until just tender, 8-10 minutes. Drain.
• In same saucepan, melt butter and cook garlic for 2-3 minutes. Add potatoes, seasoned salt and cilanto, toss to coat.
• You can serve at this point, or sometimes I spray some olive oil on the tops of the potatoes, throw it all in a baking dish and broil until the tops are nice and brown. Either way, it's good!

AVOCADO CILANTRO POTATO SALAD

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.