Roasted Potato Salad with Cilantro

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

Yield: 6 servings ( Serving Size: servings )
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Ingredients

  • Serves: 6
  • Ingredients
  • 2 pound 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 tablespoon 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

Preparation

  1. 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. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool completely.

  2. 2. 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.

  3. 3. 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 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed, and serve.
January 2014

This recipe is a personal recipe added by fltch1 and has not been tested or endorsed by MyRecipes.

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