Cilantro And Roasted Potato Salad
Instructions:
- 2 Pound New potatoes; quartered
- 10 Cloves fresh garlic
- Drizzle of olive oil
- Salt
- Freshly ground black pepper
- 3/4 Cup Mayonnaise
- 2 Tablespoon 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
- 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.
- Re−season with salt and pepper if needed.
- Yield: 4 to 6 servings