Flo's cilantro and roasted potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes |
| 10 | Fresh garlic cloves | |
| Drizzle of olive oil | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ¾ | cup | Homemade Mayonnaise; see * Note |
| 2 | tablespoons | Creole Mustard |
| Juice of one fresh lemon | ||
| ¼ | cup | Fresh cilantro leaves; washed, patted dry |
| 4 | 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
Converted by MM_Buster v2.0l.