Cilantro Lime Potato Salad

Potato salad is a beloved potato dish found all over the world. It started as a European sensation, back in the 16th century, when potatoes were introduced to Europe from South America. At first potato salads, were mostly influenced by the Germans, with a warm vinegar and herb base, that often included bacon and/or bacon grease. But when it was introduced to the United States, with the German and European immigrants coming over in the 19th century, a mayonnaise base was soon introduced, giving even more delicious options for this beloved potato dish.

Today, there are so many different versions of potato salad available for everyone to try, that it is hard to keep up. Every region of every country seems to have their own particular version. In the south, where my mother was from, people used both mayonnaise or Miracle Whip and mustard in their potato salads, giving them a creamy, tangy taste. Most people in he south would use mayonnaise and yellow mustard. From there, I make my own delicious version, using Miracle Whip (most of the time) as well as Dijon mustard, whole grain mustard AND a dash of yellow mustard, and I almost always used hard boiled eggs too. Again, another Southern thing. I like the sweet, tanginess all these ingredients offer to the mix. My mother always used Miracle Whip, and I love and grew up with the tangy flavor of it. Not everyone agrees though, and that’s OK. I use both mayonnaise and Miracle Whip for all kinds of recipes, though I actually prefer Miracle Whip most of the time. But as you know, I like to mix things up all the time, and never settle. I am always trying something new or giving a new spin to things. This time, I made it a little different yet again. This time, I used mayonnaise, lime juice and cilantro, to give it a little South of the Border feel and taste.

I use different kinds of potatoes all the time too. This time I used the baby red or new potatoes.

Cilantro Lime Potato Salad

2 lbs new or red potatoes, quartered

3-4 hard boiled eggs, peeled and diced

1 TBSP olive oil

1 TBSP lime olive oil, optional

1/3 cup mayonnaise

1 shallot, minced

2-3 TBSP green onions, sliced thin

2 tsp garlic

3-4 TBSP fresh cilantro, chopped fine

2 TBSP lime juice

salt & pepper to taste

Boil the potatoes in water for about 12-15 minutes, or until semi-softened yet still kind of firm. Drain and let cool.

Boil the eggs for 12 minutes in water with just a dash of vinegar. Let cool, then peel and dice.

Combine the shallots, garlic, cilantro, mayonnaise, green onions, salt, pepper, lime juice and olive oil(s) and mix well.

When the potatoes and eggs have cooled, mix them together in a separate bowl. Add just enough of the mayonnaise mixture to the potatoes and eggs to cover and flavor without drowning them in sauce. Chill in the refrigerator until ready to use.

This is a very tasty, slightly different, zesty version of potato salad. The lime and cilantro give it a bit of a Southwestern flair. We had it with fried chicken and corn on the cob. You can enjoy with your favorites too.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.