FBD

Roasted Potato Salad

AmericanVegetarianEasy35 minBy Northstar

Ingredients

Servings
4
  • 2 lb new potatoes, quartered
  • 10 clove fresh garlic
  • 2 tbsp olive oil
  • 1 tsp salt and pepper
  • 0.8 cup mayonnaise
  • 1 tbsp creole mustard
  • 1 lemon lemon, juiced
  • 0.3 cup fresh cilantro leaves
  • 4 large hard-boiled eggs, sliced
  • 0.5 small red onion, thinly sliced

Instructions

  1. 1

    Preheat oven to 400°F. Toss potatoes and garlic with olive oil in a bowl. Season with salt and pepper.

  2. 2

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

  3. 3

    In a mini food processor, combine mayonnaise, mustard, and lemon juice. Process until smooth.

  4. 4

    Season with salt and pepper. Add cilantro and process until incorporated.

  5. 5

    In a large bowl, toss the roasted potatoes and garlic with the cilantro mayonnaise, sliced eggs, and red onion.

  6. 6

    Season with salt and pepper. Cover and refrigerate for at least 2 hours. Mix before serving and re-season if needed.

Tags

saladamerican