Potato, Tomato and Cilantro Salad
Perfect for a spring time dinner when the summer tomatoes are not yet available. This is great with Recipe #224238 and Recipe #219833 served al fresco with a chilled Prosecco!
INGREDIENTS
Nutrition- 3
- 1⁄4cup rice wine vinegar
- 1 1⁄4
- 1 1⁄2
- 1
- 1
- 1
- kosher salt & freshly ground black pepper
DIRECTIONS
- Boil the potatoes until fork tender but not mushy.
- Drain and cut into bite sized pieces.
- In a large bowl, whisk together the mayonnaise, vinegar, salt and pepper.
- Add the potatoes, celery, onions,tomatoes, and cilantro.
- Mix well and taste, reseason and refigerate for at least one hour.
- Serve and enjoy!