cup olive oil (olive oil is GOOD for you. Don't be afraid to use it!)
1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint)
Serving Size: 1 (273) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 246 g51 %
Total Fat 27.4 g42 %
Saturated Fat 3.8 g19 %
Cholesterol 0 mg
Sodium 413 mg
Dietary Fiber 7.5 g30 %
Sugars 2.9 g11 %
Protein 6.8 g
Drain the (hot) potatoes of any liquid and cut into nice big chunks.
Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.