CILANTRO AND ROASTED POTATO SALAD

By cweeks

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

Ingredients

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

Details

Servings 6

Preparation

Step 1

Preheat the oven 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. Preseason with
salt and pepper If needed.