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Recipe

Cilantro And Roasted Potato Salad

  • Yield: 4 to 6 servings

Ingredients

  • 2 pounds new potatoes, quartered
  • 10 cloves of fresh garlic
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 lemon, juiced
  • 1/4 cup fresh cilantro leaves, washed and patted dry
  • 4 hard-boiled eggs, sliced
  • 1/2 small red onion, thinly sliced

Directions

  • i i;Poven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.