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Fresh Cilantro Picnic Salad

Customer Original

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Cooking & Prep Time

Servings

20 min

Prep Time

15 min

Cook Time

Recipe Ingredients

2 lbs. small red new potatoes
4 cups chicken broth
2 egg yolks, room temperature
1/2 tsp. salt
dash cayenne pepper

1 tsp. dried mustard

2 tbsp. vinegar

1 cup vegetable oil

2 tbsp. half and half

3 tbsp. fresh cilantro, chopped and packed

2/3 cup sweet white onion, chopped

1/2 cup celery, minced

4 hard boiled eggs, whites chopped and yolks crumbled

seasoning salt

salt

freshly ground pepper

paprika

Cooking Instructions

Scrub potatoes and cut in half, leaving skins on. Please potatoes and enough chicken broth to cover them in a large saucepan. Bring to a low boil. cook until potatoes are tender but not mushy, approximately 15-20 minutes. Pour off and reserve broth. To prepare mayonnaise, whip egg yolks in a blend until foamy. Add salt and cayenne pepper. With a blender running, add mustard and vinegar, then slowly add oil. When mixture is thick, add half-and-half and chopped cilantro. blend well.