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Fresh Cilantro Picnic Salad

Fresh Cilantro Picnic Salad

2 lbs. small red new potatoes
4 cups chicken broth
2 egg yolks, room temperature
1/2 tsp. salt
dash cayenne pepper
1 tsp. dried mustard
2 tbsp. vinegar
1 cup vegetable oil
2 tbsp. half and half
3 tbsp. fresh cilantro, chopped and packed
2/3 cup sweet white onion, chopped
1/2 cup celery, minced
4 hard boiled eggs, whites chopped and yolks crumbled
seasoning salt
freshly ground pepper
Directions: Scrub potatoes and cut in half, leaving skins on. Please potatoes and enough chicken broth to cover them in a large saucepan. Bring to a low boil. cook until potatoes are tender but not mushy, approximately 15-20 minutes. Pour off and reserve broth.

To prepare mayonnaise, whip egg yolks in a blend until foamy. Add salt and cayenne pepper. With a blender running, add mustard and vinegar, then slowly add oil. When mixture is thick, add half-and-half and chopped cilantro. blend well.
Source: KC Steak Company


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