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 Recipe by: EMERIL LIVE SHOW #EMIC20
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|Serving Size: 1 Serving (1467g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1073 (74%)|
|Amt Per Serving||% DV|
|Total Fat 119.2g||159 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 63.9g|
|Cholesterol 91.7mg||28 %|
|Sodium 2853.9mg||98 %|
|Potassium 373.1mg||10 %|
|Total Carbohydrate 101.6g||30 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 99.3g|
|Protein 5.8g||8 %|
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Calories per serving: 1447
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