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Ingredients
- 2 lb New potatoes
- 10 x Fresh garlic cloves Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3/4 c. Homemade Mayonnaise see * Note
- 2 Tbsp. Creole Mustard Juice of one fresh lemon
- 1/4 c. Fresh cilantro leaves washed, patted dry
- 4 x Hard-boiled Large eggs sliced
- 1/2 sm Red onion thinly sliced
Directions
- Preheat the oven to 400 degrees.
- In a mixing bowl, toss the potatoes and garlic with a drizzle of extra virgin olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 min. Remove from the oven and cold completely.
- Using a mini food processor, combine the Homemade Mayonnaise, mustard and lemon juice. Process till smooth. Season with salt and pepper. Add in the cilantro and continue to process till incorporated.
- In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced Large eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and chill for 2 hrs. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 355 | 65% |
| Total Fat 40.1g | 50% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 302mg | 13% |
| Potassium 1127mg | 32% |
| Total Carbs 37.78g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.57g | 2% |
| Protein 10.63g | 17% |
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