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24 hours
Prep: 30 minutes
Cook: 0 minutes
464 calories per serving view nutrition facts
5 servings
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| 1 | large | egg | |
| 3/4 | cup | cilantro leaves | whole, fresh |
| 3/4 | cup | olive oil | |
| 1 | tablespoon | garlic | minced |
| 1 | teaspoon | salt | |
| 7 | turns | black pepper | fresh ground |
| 2 | pounds | new potatoes | unpeeled, cooked, halved if small, quartered if large |
| 1/3 | cup | onion | finely minced |
Note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg.
Place egg and cilantro in food processor or blender.
Start processing and slowly stream in 1/2 cup of the oil.
Add the garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil.
Process until thorougly emulsified into a mayonnaise.
Pour the mayonnaise into large bowl and add potatoes, onion and the remaining 1/2 teaspoon salt and 3 turns pepper.
Toss to combine thoroughly, cover and refrigerate for up to 24 hours.
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 494mg | 21% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 3.0g | 14% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 2% | Vitamin C | 42% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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