| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Potatoes, Spain |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1/4 |
t |
Salt or less |
| 4 |
|
Potatoes, peeled |
|
|
washed and cut into |
|
|
chunks |
| 3 |
T |
Chopped parsley for garnish |
| 4 |
|
Garlic, peeled |
| 1 |
|
Egg yolk |
| 2 |
T |
Chopped onion |
| 3 |
T |
Chopped fresh cilantro |
| 1/8 |
t |
Ground cayenne pepper |
| 1 |
t |
Lemon juice |
| 1 |
t |
Vinegar |
| 1/2 |
t |
Salt or less |
| 1 |
c |
Olive oil |
INSTRUCTIONS
In a large saucepan, bring the water and salt to a boil. Place the
potatoes in the ' water and boil for about 20 minutes or until soft.
Remove the potatoes and rinse with cold water and drain. remove to a
large bowl and set aside. In a food processor or blender, mix all the
ingredients for the mayonnaise except the oil and blend well until
smooth.(when making any sauce or mayonnaise, if it begins to break
down during mixing, don't despair. Simply add 1 - 2 tablespoons of hot
water and continue mixing slowly.) with the motor running, add the oil
in a thin stream until the mixture is creamy. Pour the mixture over
the potatoes and mix well. Serve at room temperature and garnish with
chopped parsley. Walt MM Posted to MM-Recipes Digest V3 #263 Date:
Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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“Give Satan an inch and he’ll be a ruler.”