Recipe ingredients
- 2 lbs. new potatoes, quartered
- 10 cloves fresh garlic
- Olive oil
- Salt and pepper
- 3/4 cup mayonnaise
- 1 tablespoon creole mustard
- 1 lemon, juice of
- 1/4 cup fresh cilantro leaves, washed and dried
- 4 hard-boiled eggs, sliced
- 1/2 small red onion, thinly sliced
Recipe method
- Preheat the oven to 400F.
- 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 at least 2 hours.
- Remove from the refrigerator and mix the salad.
- Reseason with salt and pepper if needed.
Other salad recipes:
Roasted potato salad recipe
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