Roasted Potato Salad
Instructions:
- 2 lbs. new potatoes, quartered
- ï€ 10 cloves fresh garlic
- ï€ olive oil
- ï€ salt and pepper
- ï€ 3/4 cup mayonnaise
- ï€ 1 tablespoon creole mustard
- ï€ 1 lemon, juice of
- ï€ 1/4 cup fresh cilantro leaves, washed and dried
- ï€ 4 hard−boiled eggs, sliced
- ï€ 1/2 small red onion, thinly sliced
- Preheat the oven to 400F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well.
- ï€ Season with salt and pepper.
- ï€ Place on a baking sheet and roast for 15 minutes, or until fork tender.
- ï€ Remove from the oven and cool completely.
- ï€ Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth.
- ï€ Season with salt and pepper.
- ï€ Add the cilantro and continue to process until incorporated.
- ï€ In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well.
- ï€ Season with salt and pepper.
- ï€ Cover with plastic wrap and refrigerate for at least 2 hours.
- ï€ Remove from the refrigerator and mix the salad.
- ï€ Reseason with salt and pepper if needed.