Flo's Cilantro and Roasted Potato Salad (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds new potatoes |
10 cloves of fresh garlic |
drizzle of olive oil |
salt |
freshly ground black pepper |
3/4 cup homemade mayonnaise |
2 tablespoons creole mustard |
juice of one fresh lemon |
1/4 cup fresh cilantro leaves, washed and patted dry |
4 hard-boiled eggs, sliced |
1/2 small red onions, thinly sliced |
Directions:
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. 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
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