Shelly's Recipe

CREAMY ROASTED GARLIC AND POTATO SALAD

Category: Potato Salads

2 lbs. baby new potatoes, quartered (or cubed if your potatoes are larger)
10 large cloves of garlic, halved
2-3 tbsp olive oil
Salt and pepper, to taste
4 large hard-boiled eggs, peeled and chopped
1/2 - 3/4 cup minced purple onion
3/4 cup good-quality mayonnaise (I like Hellmann's)
1 tbsp grainy Creole mustard
2-3 tbsp freshly squeezed lemon juice
1/4 cup minced fresh cilantro

Preheat the oven to 400 degrees.

In a large resealable bag, toss together the potatoes, garlic cloves, olive oil, and salt and pepper to taste. Dump out onto a large baking sheet. Roast potatoes 20-30 minutes, or until tender. Let cooked potatoes cool completely before continuing.

To make the dressing, combine your cooked garlic cloves, mayonnaise, mustard, and lemon in a food processor or blender (I use a hand-held blender). Process until completely smooth. Add salt and pepper to taste. Stir in cilantro. Set dressing aside.

To assemble salad, combine roasted potatoes, eggs, and onions in a large mixing bowl.

Pour dressing over. Mix well, but gently. Season to taste with a bit more salt and pepper, if needed. Cover and chill for two hours or more before serving.