FBD

Cilantro And Roasted Potato Salad

OtherVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 lb new potatoes, quartered
  • 10 each fresh garlic cloves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 0.8 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 each lemon, juiced
  • 0.3 cup fresh cilantro leaves
  • 4 each hard-boiled eggs, sliced
  • 0.5 each small red onion, thinly sliced

Instructions

  1. 1

    Preheat the oven to 400°F (205°C). In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Season with salt and pepper.

  2. 2

    Spread on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely.

  3. 3

    In a mini food processor, combine the mayonnaise, Creole mustard, and lemon juice. Process until smooth. Season with salt and pepper.

  4. 4

    Add the cilantro and continue to process until incorporated.

  5. 5

    In a large mixing bowl, toss the roasted potatoes and garlic with the cilantro mayonnaise, sliced eggs, and red onion. Mix well. Season with salt and pepper.

  6. 6

    Cover with plastic wrap and refrigerate for 2 hours before serving. Re-season with salt and pepper if needed.

Tags

saladamericanother