| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive08, New | 1 | servings | |
INGREDIENTS
| 2 | lb | New potatoes; quartered |
| 10 | Cloves fresh garlic | |
| Drizzle of olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
| 3/4 | c | Mayonnaise |
| 2 | tb | Creole mustard |
| 1 | Lemon; juiced | |
| 1/4 | c | Fresh cilantro leaves; washed and patted |
| ; dry | ||
| 4 | Hard-boiled eggs; sliced | |
| 1/2 | sm | Red onion; thinly sliced |
INSTRUCTIONS
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, or until fork tender. 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. Re-season with salt and pepper if needed. Yield: 4 to 6 servings Recipe Courtesy Emeril Lagasse 1999 Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC20 Converted by MM_Buster v2.0l.
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