Flo’s Cilantro and Roasted Potato Salad
2 pounds new potatoes
10 cloves fresh garlic
drizzle olive oil
salt and black pepper
3/4 cup homemade mayonnaise
2 tablespoons creole mustard
juice of one fresh lemon
1/4 cup cilantro leaves, whole
4 hard boiled eggs, sliced
1/2 small red onion, thinly sliced
Preheat the oven to 400 ºF.
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.
Serves 4-6.
Emeril Lagasse
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