Roasted Potato Salad with Cilantro

Roasted Potato Salad with Cilantro

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

Notes

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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.

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