Cilantro And Roasted Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	New potatoes - quartered
10		Fresh garlic cloves
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Creole mustard
1		Lemon - juiced
1/4 cup	4g / 0.1oz	Fresh cilantro leaves - washed, patted dry
4		Hard-boiled eggs - sliced
1/2		Red onion - thinly sliced (small)

Recipe Instructions

Preheat the oven to 400 degrees.

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 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C20)

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