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Recipe: Emeril's Cilantro Potato Salad

Categories: Emeril, Potatos, Side dishes

Yield: 5 Cups 

      2 lb New potatoes, cooked, halved
           UNpeeled
    1/3 c  Finely minced onions
           Salt and pepper

3/4 c Mayonaisse
3/4 c Whole, stemmed cilantro 

           Leaves, finely chopped
      1 tb Minced garlic

Combine potatoes and onions in a large bowl and sprinkle with 1/2 ts salt and 3 turns of pepper. Add remaining ingredients, season to taste with salt and pepper and toss to combine. Refrigerate up to 24 hours before serving. Formatted by jayne@idt.net

Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998

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