Emeril's Warm-Weather Potato Salad
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+ VOTE NOWIngredients
Directions
A simple vinaigrette stands in for the usual mayo here. Delicious!
1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
2. Meanwhile, make the dressing by combining the white balsamic vinegar, cider vinegar, Dijon mustard,
and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, cilantro, 1 /2 teaspoon of the salt, and 1 /4 teaspoon of the pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just
before pouring it over the potatoes, season with the remaining salt and pepper, and toss to coat well. Serve warm or at room temperature.
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Incredibly delicious, and relatively quick and easy. Avoids the problems associated with mayonaise. I used a combination of red, gold, and purple potatoes just to add some color, and I used dried cilantro, which is not as pungent as fresh.
July 10 2010 at 12:23 AM Report abuse Permalink rate up rate down ReplyUh I hate cilantro as well. It tastes like dish soap to me, and unfortunately it's in so many Mexican foods and other recipes. GAH.
July 03 2010 at 5:40 PM Report abuse Permalink rate up rate down ReplyI agree; cilantro doesn't belong in potato salad, but this is Emeril's recipe. However, I still wouldn't add it to any potato salad I make.
July 04 2010 at 6:47 AM Report abuse Permalink rate up rate down ReplyWhat ever happened to good old simple potato salad, with onions and pickles!? Why ruin it with cilantro...YUUUUCCCCCCCCCCCCCCCCCCCCCCCCKKKKKKKKKKK!!!
July 03 2010 at 3:34 PM Report abuse Permalink rate up rate down ReplyAdvertisement
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