Jalapeno Cilantro Potato Salad

Posted by in Recipes on Sep 23, 2012 . .

2 large potatoes (about 1 ½ pounds), scrubbed, chopped
2 hard-boiled eggs, peeled, finely chopped
1/3 cup finely chopped fresh cilantro
2 cloves garlic, minced


1/3 cup Olive Cart Jalapeno Olive Oil (may use Olive Cart Haberno oil if more adventurous)
3 tablespoons Dijon Mustard
3 tablespoons Olive Cart 25 Year Aged White Balsamic Vinegar
Sea salt and black pepper, to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until softened, about 15 minutes. Drain and rinse under cold water. Cool slightly.
  2. Combine potatoes with eggs, cilantro, onion, and garlic in a large bowl; toss gently.
  3. Whisk together dressing ingredients in a small bowl until completely smooth. Pour over potato mixture; toss gently to coat. Cover and chill for a few hours for flavors to combine.
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