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Cilantro and Roasted Potato Salad




Source of Recipe


contributed by Angela Lowry modified from an unknown source


List of Ingredients




2 pounds new potatoes, quartered
10 cloves of fresh garlic
Drizzle of olive oil
Salt
Freshly ground black pepper
3/4 cup mayonnaise
2 tablespoons 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


Recipe



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.