Indian-Spiced Potato Salad

1. 1

   Bring large pot of salted water to boil; add potatoes.

2. 2

   Cook until potatoes are tender when pierced with knife, about 25 minutes.

3. 3

   Cover and refrigerate until very cold, at least 3 hours.

4. 4

   (Can be made 1 day ahead.

5. 5

   Cover and chill.)

6. 6

   Puree shallots, mayonnaise, ginger, and lemon juice in processor.

7. 7

   Transfer to small bowl.

8. 8

   Stir in 1 1/2 cups cilantro.

9. 9

   Season to taste with salt and pepper.

10. 10

    Peel potatoes; cut into 1/2-inch cubes.

11. 11

    Place in large bowl, add dressing, and toss to coat.

12. 12

    Refrigerate until cold, about 4 hours.

13. 13

    Season to taste with salt and pepper.

14. 14

    Garnish with remaining cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.