Cilantro Potato Salad ~

A sure sign of the outdoor grilling season is potato salad! I was recently given this new and very tasty potato salad recipe by a friend who said she got it from a clerk in the deli of a well-known department store. It may be one of those 'clones' of well-known recipe, but all I know it that it tastes wonderful!

I found this interesting bit of potato salad history:

Potatoes (a new world food) were introduced to Europe by Spanish explorers in the 16th century. By the end of the century many countries had adopted this new vegetable and integrated it into their cuisines. Preparation methods and recipes were developed according to local culinary traditions. About potato history.

Arnold Shircliffe, executive chef of Chicago's legendary Edgewater Beach Hotel, traced the origin of the potato salad to the 16th century. These are his notes:

"Early potato salad: John Gerrard in 1597 writes about potatoes and their virtues and said that "they are sometimes boiled and sopped in wine, by others boiled with prunes, and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body." This is one of the first potato salads mentioned in any book."  ---Edgewater Beach Hotel Salad Book, Arnold Shircliffe [Hotel Monthly Press:Evanston IL] 1928 (p. 231)

Potato salad-type recipes were introduced to America by European settlers, who again adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the United States. Potato salad, as we know it today, became popular in the second half of the 19th century. Cold potato salads evolved from British and French recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over vegetables.

If you like cilantro and a potato salad with a little 'kick', you will enjoy this!

Cilantro Potato Salad

Printable Recipe

Will serve at least 10

4 lbs small red potatoes, quartered and boiled
½ cup chopped cilantro
2 tsp minced garlic
8 oz chopped onion (red or green)
1 cup celery, finely chopped

2 cups mayo (I use less)
1-1/3 T Essence of Emeril spice*
1/3 T kosher salt
2 tsp ground black pepper

Prepare the first five ingredients and add to a large bowl.  Mix together the spices and add to the mayonnaise.  Add the mayo mixture to the potato mixture in the bowl and toss together thoroughly. 
Refrigerate until chilled.  This salad also tastes great right after it's made!

*You can buy Essence of Emeril in the store but if you'd like to make your own, the recipe can be found here.