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LOCATION: Recipes >> Cajun >> Potato Salad 03

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CILANTRO AND ROASTED POTATO SALAD

2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt
freshly ground black pepper
3/4 cup Homemade Mayonnaise
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

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

Yield: 4 to 6 servings

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