Garlicky Cilantro Roasted Potato Salad Recipe #31286
This is a great easy salad that's perfect for a summer potluck or side dish for grilling. I have made this many times and it has never failed me. (cook time include refrigerating)
by Izzy Knight
2½ hours | 20 min prep
SERVES 6
- 2 lbs new potatoes, quartered
- 10 cloves fresh garlic
- olive oil
- salt and pepper
- 3/4 cup mayonnaise
- 1 tablespoon creole mustard
- 1 lemon, juice of
- 1/4 cup fresh cilantro leaves, washed and dried
- 4 hard-boiled eggs, sliced
- 1/2 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 at least 2 hours.
- Remove from the refrigerator and mix the salad.
- Reseason with salt and pepper if needed.
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5 stars