Flo's cilantro & roasted potato salad

4 servings

Ingredients

Quantity Ingredient
2.00 pounds new potatoes
10.00 fresh garlic cloves
1 drizzle of olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
¾ cup homemade mayonnaise; see * note
2.00 tablespoon creole mustard
1 juice of one fresh lemon
¼ cup fresh cilantro leaves; washed, patted dry
4.00 hard-boiled eggs; sliced
½ small red onion; thinly sliced

Directions

* Note: See the "Homemade Mayonnaise" recipe which is included in this collection.

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. Remove from the oven and cool completely. Using a mini food processor, combine the Homemade 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. This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-25-1998

Recipe by: Emeril Lagasse

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