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Cilantro And Roasted Potato Salad
2
1
Pound New potatoes; quartered
0 Cloves fresh garlic
Drizzle of olive oil
Salt
Freshly ground black pepper
3
2
1
1
4
1
/4 Cup Mayonnaise
Tablespoon Creole mustard
Lemon; juiced
/4 Cup Fresh cilantro leaves; washed and patted dry
Hard−boiled eggs; sliced
/2 Small Red onion; thinly sliced
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.
Yield: 4 to 6 servings
Cilantro And Roasted Potato Salad
130
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