We cooked out last Saturday at Tom’s house and I was told to bring a side dish. I had an entire bunch of cilantro in the fridge that was going to go bad if I didn’t use it, but I couldn’t think of a side dish to make with it that would go well with the mustard-based barbecue chicken we were having. Thank goodness for foodnetwork.com. I typed cilantro in the search bar, picked vegetables from the next menu and found this recipe courtesy of Emeril:
1/2 cup mayonnaise
1 medium onion, chopped
1/2 lemon, juiced
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves
1 pound red potatoes, boiled until tender
1/4 pound bacon, cooked until crispy and drained
Salt and pepper
Chopped chives or green onions, for garnish
In a large bowl, combine mayonnaise, onions, lemon juice, garlic, and cilantro. Quarter the cooked red potatoes and add to the bowl. Add the cooked bacon and season with salt and pepper. Stir well.
I was a little worried that the taste of the cilantro was going to overpower everything else, but props to Emeril, that was not the case at all. It’s just a very tasty potato salad with little hint of something unexpected.
I doubled the recipe when I made it and ended up with a little too much onion. Maybe try a red onion, so you can see how much is in there. My white one blended in with the dressing and potatoes.