Roasted Potato Salad with Cilantro

Add an Italian twist to potato salad with this recipe. Roasted Potato Salad with Cilantro serves 6.

Serves: 6

Ingredients

• 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

1. 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.
    
2. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely.
    
3. 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.
    
4. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper.
    
5. Cover with plastic wrap and refrigerate for 2 hours.
    
6. Remove from the refrigerator and mix the salad.
    
7. Reseason with salt and pepper if needed, and serve.

Notes

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