Creamy Coriander Potato Salad with Shallot and Herbs

Ingredients

• 2 lbs PEI Russet Potatoes, cut into 1″ chunks
• 3 eggs, hard boiled
• 2 shallots, thinly sliced
• 2 stalks celery, finely minced
• 1/2 bunch chives, finely sliced
• 1/2 bunch parsley, finely chopped
• 1/2 bunch dill, finely chopped
• 1 egg
• 1 tbsp dijon mustard
• 1/2 lemon, juiced
• 1 tbsp coriander, toasted and freshly ground
• 1 cup canola oil
• salt to taste

Directions

1. Peel and boil the potatoes in salted water until tender. Remove and cool.
2. Make the creamy dressing by adding the egg, mustard, lemon juice, coriander, oil, and salt to a large jar (make sure the jar in large enough to fit the head of your stick blender).
3. Place the stick blender in the jar, making sure the head is touching the bottom of the jar. Turn on and slowly start to emulsify the dressing (the oil should slowly start to incorporate into itself. Double the recipe if you find that the head of the blender isn’t totally in the egg/lemon juice mixture to start).
4. Roughly chop the potatoes and eggs then add to a large mixing bowl.
5. Gently dress with they mayo mixture and mix with salt and pepper to taste.
6. Add the shallots, celery, herbs and an extra sprinkle of coriander. For a true PEI experience, you should be able to scoop the potato salad. Enjoy!