Ingredients for Amanda S Delicious Cilantro Potato Salad
- Red Potatoes
- 2 tsp salt
- 1 cup mayonnaise
- Green Chilies
- Fresh Cilantro
- 1/4 cup thinly sliced green onions
- Fresh Lime Juice
- Fresh Garlic Clove
- 1/2 teaspoon black pepper
- Maple Bacon
How to Make Amanda S Delicious Cilantro Potato Salad
- Boil 2 lbs Yukon Gold potatoes in a large pot of salted water (2 tsp salt) until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool completely.
- Cut the cooled potatoes into bite-sized chunks.
- In a large bowl, whisk together 1 cup mayonnaise, 1/4 cup chopped pickled jalapeños (or other chilies), 1/2 cup chopped fresh cilantro, 1/4 cup thinly sliced green onions, 2 tablespoons lime juice, 2 cloves minced garlic, 1/2 teaspoon black pepper, and 1 teaspoon salt.
- Gently fold in the potatoes and toss to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Just before serving, stir in 4 ounces cooked and crumbled bacon. Garnish with extra fresh cilantro.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
6g
Carbs
9g
