Cilantro-Lime Potato Salad

By lorik

Ingredients

• 2 2 2 lbs. small white (or red) potatoes, quartered
• 1 1 1 Tbsp. + 1 tsp. olive oil
• Salt and pepper, for seasoning
• 1/3 1/3 1/3 cup mayonnaise
• 2 2 2 Tbsp. finely chopped shallots
• 2 2 2 cloves garlic, minced
• 3 3 3 Tbsp. finely chopped, fresh cilantro, plus more for garnish
• 2 2 2 Tbsp. fresh lime juice
• 1 1 1 cup diced celery
• Thinly sliced radishes, for garnish

Details

Servings 6
Adapted from mymagazine.com

Preparation

Step 1

Preheat oven to 400°F. Toss potatoes with olive oil, and season with salt and pepper. Spread over rimmed baking sheet. Roast, stirring occasionally, until potatoes are tender and golden brown, 25–30 minutes. Remove from oven and cool slightly before transferring to a large bowl.
Meanwhile, whisk together mayonnaise, shallots, garlic, cilantro and lime juice. Add the dressing and celery to the potatoes; mix gently to coat. Season to taste with salt and pepper. Refrigerate for 2–4 hours to allow flavors to marry. Garnish with radish and cilantro before serving, if desired. Refrigerate any leftovers.