The Salad Master - DDV Culinary

Roasted Potato Salad2 lbs. new potatoes, quartered10 cloves fresh garlicolive oilsalt and pepper3/4 cup mayonnaise1 tablespoon creole mustard1 lemon, juice of1/4 cup fresh cilantro leaves, washed and dried4 hard−boiled eggs, sliced1/2 small red onion, thinly slicedPreheat the oven to 400F. In a mixing bowl, toss the potatoes andgarlic with a drizzle of olive oil. Toss well. Season with salt andpepper. Place on a baking sheet and roast for 15 minutes, or untilfork tender. Remove from the oven and cool completely.Using a mini food processor, combine the mayonnaise, mustard andlemon juice. Process until smooth. Season with salt and pepper. Addthe cilantro and continue to process until incorporated. In a mixingbowl, 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. Removefrom the refrigerator and mix the salad. Reseason with salt andpepper if needed.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsRoasted Potato Salad 113