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Category: Potato salads
Prep Time: Cook Time: Total Time:
2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt, to taste
freshly ground black pepper, to taste
3/4 cup mayonnaise
2 tablespoons Creole Mustard
juice of one fresh lemon
1/4 cup fresh cilantro leaves, washed and patted dry
4 hard-boiled eggs, sliced
1/2 cup small red onions, thinly sliced
Instructions
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 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.
Season with salt and pepper if needed, and serve.
Serves 6.
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Roasted Potato Salad with Cilantro
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Category: Potato salads
Prep Time: Cook Time: Total Time:
2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt, to taste
freshly ground black pepper, to taste
3/4 cup mayonnaise
2 tablespoons Creole Mustard
juice of one fresh lemon
1/4 cup fresh cilantro leaves, washed and patted dry
4 hard-boiled eggs, sliced
1/2 cup small red onions, thinly sliced
Instructions
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 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.
Season with salt and pepper if needed, and serve.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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