| 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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