Baby Red Potatoes with Cilantro
Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.
- Servings: 25
Source: Martha Stewart Living, June 2002
- 1 pound small red new potatoes Coarse salt
- 1 cup extra-virgin olive oil
- Freshly ground pepper
- 2 cups loosely packed fresh cilantro leaves, washed well
Place unpeeled potatoes in a large saucepan, and cover with cold water. Bring water to a boil over high heat, and add salt. Reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Transfer to a colander, and drain.
Place potatoes in a large serving bowl. Drizzle with the olive oil, and season with salt and pepper. Toss in cilantro leaves just before serving.