I was really looking for a way to have breakfast potatoes but not in the same old way. Plus, if I didn't use up the boatload of cilantro I got on sale it would turn into a slimy mess fit only for the compost heap. 3 bunches for a $1.00 is a great deal only if you use it. Just sayin'.
We love cilantro. We were talking about how sad it would be if one of us was unlucky enough to be someone who's genetic makeup is cilantro adverse. I'm sure this recipe would be delightful using parsley instead but it just wouldn't have the some bite. Parsley is so much milder of a flavor than cilantro.
I found this recipe in an old Williams Sonoma Entertaining with the Seasons: A Year of Recipes cookbook I had picked up at Half Priced Books. I've had really good luck with William Sonoma recipes in the past and thought I'd try another one out on Saturday morning. I'm sure glad I did. This was wonderful...hot and cold.
I cut the recipe down because it stated that it served 12 - 14, it was from one of the Great Parties cookbooks. My recipe will serve 3 or 4. I say 3 if you want portions like pictured below. I warmed about half this amount up for my breakfast on Monday. Amazing! Again!
Cilantro Roasted Potato Salad. (they called this Roasted Potato Salad with Green Onion Dressing but they are soooo wrong)
1.5 to 2 pounds Yukon gold or Red potatoes, cut into 1" cubes or so.
1-2 tablespoons of olive oil
1 cloves of garlic, finely chopped (though I think I put in 2 just because)
2 tablespoons mayonnaise
1/4 cup + 1 teaspoon sour cream
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
1 to 2 green onions, chopped, greens and all
1 cup fresh cilantro, chopped
salt and pepper to taste
Preheat over to 400 degrees
1. Wash and chop potatoes. Coat with olive oil. Sprinkle with salt and pepper. Place in oven and roast until brown about 40 minutes, turning about every 15 minutes or so.
2. In a large bowl combine remaining ingredients. When I cut it down I used weight for the cilantro. I may have used more than the recipe called for but whatever we loved it!
3. While potatoes are still warm, put them into the bowl with the dressing. Toss well. Taste for salt and pepper.
4. Serve warm or cold. It doesn't matter since these are so fantastic!
Before I put the potatoes into the bowl I scooped out about a couple of teaspoons of the dressing to scramble with our eggs. Inspired! I think I could eat the dressing with just about anything it was that good.
I wanted get you the link to the Williams Sonoma recipe site but they don't have this recipe on their website. I did find it on another site. The recipe is exactly the same but the author of this post didn't credit William Sonoma so now I'm just confused.
Y'all seriously need to try this.