Posted by: Lauren Talley | July 17, 2009

Downturn Dish – Cilantro adds zing to summertime favorite

TGIF! Tonight I’m using up the produce in my fridge before I hit up the farmers markets this weekend.

I went Saturday to the Lincoln Park Farmers Market and picked out some red potatoes with intentions of using them last weekend – they’re still sitting in the crisper.

Then when the farmer said I had to try his cilantro – “It’s only $1.50!” – I said no because I’m always hesitant with fresh herbs. I’m never sure I’ll use them before they go bad and I didn’t have any cilantro recipes I was dying to make. So when he threw in a bunch for free, I thanked him and told myself I’d use it in time. Like I mentioned before, chatting with the farmer really can help you save at the farmers market!

I did pretty well this week with the cilantro, but I still have some leftover. To make sure my produce doesn’t go to waste, I found a simple cilantro potato salad recipe from Emeril Lagasse.


1 cup mayonnaise

3/4 cup cilantro leaves

1 tablespoon minced garlic

1 teaspoon salt

Black pepper

2 pounds small new potatoes, cooked and halved (unpeeled)

1/3 cup finely minced onions


In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns (in my case, dashes because I don’t have a pepper grinder) black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

This makes 5-6 servings.

Definitely tweak this to please your taste buds. I probably won’t use as much mayonnaise and I think it’s easier to add your desired amount of salt and pepper.


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