Directions:
- 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. 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. Reseason with salt and pepper if needed
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.94 Kcal (2399 kJ) | ||
| Calories from fat | 331.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.82g | 57% | |
|---|---|---|---|
| Cholesterol | 203.83mg | 68% | |
| Sodium | 535.92mg | 22% | |
| Potassium | 893.81mg | 19% | |
| Total Carbs | 49.94g | 17% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 12.31g | 25% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.1mg | 17% | |
| Calcium | 116.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 167.16 Kcal (700 kJ) | ||
| Calories from fat | 96.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 57% | |
|---|---|---|---|
| Cholesterol | 59.47mg | 68% | |
| Sodium | 156.36mg | 22% | |
| Potassium | 260.77mg | 19% | |
| Total Carbs | 14.57g | 17% | |
| Sugars | 3.18g | 44% | |
| Dietary Fiber | 2.15g | 30% | |
| Protein | 3.59g | 25% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 0.9mg | 17% | |
| Calcium | 34.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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