Recipe information
Yield
Makes 8 Servings
Ingredients
3
1/2 pounds Yukon Gold potatoes
1
cup chopped shallots (about 3)
3
/4 cup mayonnaise
1
/4 cup chopped peeled fresh ginger
2
tablespoons fresh lemon juice
2
cups (packed) chopped cilantro leaves and tender stems, divided
Need to make a substitution?
Preparation
Step 1
Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
Step 2
Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
Step 3
Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.