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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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