Creamy Cilantro Potato Salad

This Potato Salad improves with age, and taste even better if made and refrigerated 24 hours ahead of time.

I served this with Spicy Baked Ribs (see recipe)  and the combination of the two complimentary flavors were perfect.

Ingredients:

• 1 cup mayonnaise
• 3/4 cup cilantro leaves, chopped
• 1 Tbsp minced garlic
• 1 tsp salt
• ground black pepper
• 2 lbs small or new potatoes (I used Yukon smalls), quartered and cooked (unpeeled)
• 1/3 cup scallions, chopped

Directions:

1. In a bowl, stir together mayo, cilantro, garlic, salt and pepper.
2. Add slightly cooled potatoes , scallions and toss until well mixed.
3. Cover and refrigerate at least 6 to 8 hours, or up to 24 hours before serving.

tips: keeps well in refrigerator for additional day or two, if there are still any leftovers.