Ingredients:
2 lbs new potatoes, quartered
10 cloves fresh garlic
olive oil
salt and pepper
3/4 cup mayonnaise
1 tablespoon creole mustard
1 lemons, juice of
1/4 cup fresh cilantro leaves, washed and dried
4 hard-boiled eggs, sliced
1/2 small red onions, thinly sliced
Directions:
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 at least 2 hours.
Remove from the refrigerator and mix the salad.
Reseason with salt and pepper if needed.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.