| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 5 | Servings | |
INGREDIENTS
| 1 | Large Egg | |
| 3/4 | c | Whole Fresh Cilantro Leaves |
| 3/4 | c | Olive Oil |
| 1 | tb | Minced Garlic |
| 1 | ts | Salt |
| 7 | Turns Fresh Ground Black Pe | |
| 2 | lb | Cooked, unpeeled "New |
| Potatoes" (halved if small, | ||
| Quartered if large) | ||
| 1/3 | c | Finely minced onion |
INSTRUCTIONS
(note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil. Process until thorougly emulsified into a mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine thoroughly, cover and refrigerate for up to 24 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God weeps for you”