Recipe - Cilantro Potato Salad

1 Large Egg
Three fourths cup Whole Fresh Cilantro Leaves
Three fourths cup Olive Oil
1 tablespoon Minced Garlic
1 teaspoon Salt
7 Turns Fresh Ground Black Pe
2 pound Cooked, unpeeled "New
Potatoes" (halved if small,
Quartered if large)
1/3 cup Finely minced onion

(note: If serving uncooked egg is worrisome, substitute One fourth cup "Simply
Eggs" for the whole egg) Place egg and cilantro in food processor or
blender. Start processing and slowly stream in One half cup of the oil. Add the
garlic, One half tesaspoon of the salt and 4 turns of the pepper, stream in the
remaining One fourth cup of the oil. Process until thorougly emulsified into a
mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and
the remaining One half teaspoon salt and 3 turns pepper. Toss to combine
thoroughly, cover and refrigerate for up to 24 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini