Flo's Cilantro and Roasted Potato Salad

Name: Flo's Cilantro and Roasted Potato Salad
Yield: 4 to 6 servings
Ingredients: 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; 2 pounds new potatoes; 10 cloves of fresh garlic; drizzle of olive oil; salt; freshly ground black pepper; 3/4 cup Homemade Mayonnaise

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Level: Easy

Yield: 4 to 6 servings

Level: Easy

Yield: 4 to 6 servings

Ingredients

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

2 pounds new potatoes

10 cloves of fresh garlic

drizzle of olive oil

salt

freshly ground black pepper

3/4 cup Homemade Mayonnaise

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.