Flo's Roasted Potato Salad

By keteal

Ingredients

• . 2 pounds new potatoes
• . 10 cloves of fresh garlic
• . Drizzle of olive oil
• . Salt
• . Freshly ground black pepper
• . 3/4 cup homemade mayonnaise, or store bought
• . 2 tablespoons Creole Mustard
• . Juice of one fresh lemon
• . 2 tablespoons finely chopped fresh parsley leaves
• . 4 hard-boiled eggs, sliced
• . 1/2 bound bacon, rendered until crispy
• . 1/2 small red onions, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F. 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. Remove from the oven and cool completely. Using a mini food processor, combine the parsley and continue to process until incoporated. In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon 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.