Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.
Makes 8 servings.
- 3 1/2pounds yukon gold potatoes
1cup chopped shallots (about 3)
- 3/4cup mayonnaise
- 1/4cup chopped peeled fresh ginger
- 2tablespoons fresh lemon juice
- 2cups (packed) chopped cilantro leaves and tender stems, divided
DIRECTIONS Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.