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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | water |
| 1/4 Teelöffel | Salt or less |
| 4 mittel | Potatoes, peeled, washed and cut into chunks |
| 3 Esslöffel | parsley chopped, for garnish |
| 40 Milliliter | garlic peeled |
| 1 | egg yolk |
| 2 Esslöffel | onion chopped |
| 3 Esslöffel | cilantro chopped, fresh |
| 1/8 Teelöffel | cayenne pepper ground |
| 1 Teelöffel | lemon juice |
| 1 Teelöffel | vinegar |
| 1/2 Teelöffel | Salt or less |
| 1 Tasse | olive oil |
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In a large saucepan, bring the water and salt to a boil. Place the potatoes in the ' water and boil for about 20 minutes or until soft. Remove the potatoes and rinse with cold water and drain. Remove to a large bowl and set aside.
In a food processor or blender, mix all the ingredients for the mayonnaise except the oil and blend well until smooth.(when making any sauce or mayonnaise, if it begins to break down during mixing, don't despair. Simply add 1 - 2 tablespoons of hot water and continue mixing slowly.) with the motor running, add the oil in a thin stream until the mixture is creamy. Pour the mixture over the potatoes and mix well. Serve at room temperature and garnish with chopped parsley. Walt Mm
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