Categories: Sides
Ingredients
- 2 lbs. baby new potatoes, quartered (or cubed if your potatoes are larger)
- 10 large cloves of garlic, halved
- 2-3 tbsp. olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 4 lg. hard-boiled eggs, peeled and chopped
- 1/2 - 3/4 C. minced purple onion
- 3/4 C. good-quality mayonnaise (I like Hellmann's)
- 1 tbsp. grainy creole mustard
- 2-3 tbsp. freshly squeezed lemon juice
- 1/4 C. minced fresh cilantro
Directions
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Preheat the oven to 400 degrees F.
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In a large resealable bag, toss together the potatoes, garlic cloves, olive oil, and salt and pepper to taste. Dump out onto a large baking sheet.
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Roast potatoes 20-30 minutes, or until tender. Let cooked potatoes cool completely before continuing.
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To make the dressing, combine your cooked garlic cloves, mayonnaise, mustard, and lemon in a food processor or blender (I use a hand-held blender). Process until completely smooth. Add salt and pepper to taste. Stir in cilantro. Set dressing aside.
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To assemble salad, combine roasted potatoes, eggs, and onions in a large mixing bowl.
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Pour dressing over. Mix well, but gently. Season to taste with a bit more salt and pepper, if needed.
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Cover and chill for two hours or more before serving.
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This is one of those cold picnic food recipes that, for safety’s sake, you shouldn’t let sit too long outside the fridge. Keep it cold.