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

1. Preheat the oven to 400 degrees F.

2. 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.

3. Roast potatoes 20-30 minutes, or until tender. Let cooked potatoes cool completely before continuing.

4. 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.

5. To assemble salad, combine roasted potatoes, eggs, and onions in a large mixing bowl.

6. Pour dressing over. Mix well, but gently. Season to taste with a bit more salt and pepper, if needed.

7. Cover and chill for two hours or more before serving.

8. 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.

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