Red Potato Salad

Submitted by Kat's Mom

"By Mr. Food; found on our local television station's website. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 8 cups
• Serves: 16

ingredients

• 3 lbs red potatoes, skins on, washed and cut into medium-sized chunks
• 1⁄2 small red onion, finely chopped
• 1⁄3 cup seasoned original flavor rice vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 hard-cooked eggs, finely chopped
• 1⁄3 cup packed cilantro leaf, chopped
• 1⁄4 cup mayonnaise

directions

1. In a large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain.
2. Meanwhile, in a large bowl, combine onion, vinegar, olive oil, salt, and pepper; mix well.
3. Add warm potatoes to vinegar mixture and toss gently to coat. Cover and chill 20 to 30 minutes.
4. Stir in eggs, cilantro, and mayonnaise; mix well.
5. Serve immediately or refrigerate until ready to serve.