Ingredients
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
Preparation
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.
