Recipe: Cilantro Potato Salad

CILANTRO POTATO SALAD

1 large egg (pasteurized egg product)
3/4 cup whole fresh cilantro leaves
3/4 cup olive oil
1 tbsp. minced garlic
1 tsp. salt, divided use
7 turns fresh ground black pepper, divided use
2 lb cooked, unpeeled new potatoes (halved if small, quartered if large)
1/3 cup finely minced onion

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 teaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil. Process until thoroughly 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.