TGIF! Tonight I’m using up the produce in my fridge before I hit up the farmers markets this weekend. I went Saturday to the Lincoln Park Farmers Market and picked out some red potatoes with intentions of using them last weekend — they’re still sitting in the crisper. Then when the farmer said I had to try his cilantro — “It’s only $1.50!” — I said no because I’m always hesitant with fresh herbs. I’m never sure I’ll use them before they go bad and I didn’t have any cilantro recipes I was dying to make. So when he threw in a bunch for free, I thanked him and told myself I’d use it in time. Like I mentioned before, chatting with the farmer really can help you save at the farmers market! I did pretty well this week with the cilantro, but I still have some leftover. To make sure my produce doesn’t go to waste, I found a simple cilantro potato salad recipe from Emeril Lagasse. Ingredients: 1 cup mayonnaise 3/4 cup cilantro leaves 1 tablespoon minced garlic 1 teaspoon salt Black pepper 2 pounds small new potatoes, cooked and halved (unpeeled) 1/3 cup finely minced onions Directions: In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns (in my case, dashes because I don’t have a pepper grinder) black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving. This makes 5-6 servings. Definitely tweak this to please your taste buds. I probably won’t use as much mayonnaise and I think it’s easier to add your desired amount of salt and pepper.