Try this Cilantro And Roasted Potato Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Cilantro And Roasted Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Mayonnaise; Black Pepper freshly ground; Drizzle of olive oil; 2 tb Creole mustard; 1/4 c Fresh cilantro leaves;; 4 Hard-boiled eggs; sliced; Salt; 1/2 sm Red onion; thinly sliced; 10 Cloves fresh garlic; 1 Lemon; juiced; ; dry; 2 lb New potatoes; quartered

Find the most delicious recipes here

INGREDIENTS

3/4 c Mayonnaise
Black Pepper ; freshly ground
Drizzle of olive oil
2 tb Creole mustard
1/4 c Fresh cilantro leaves;
4 Hard-boiled eggs; sliced
Salt
1/2 sm Red onion; thinly sliced
10 Cloves fresh garlic
1 Lemon; juiced
; dry
2 lb New potatoes; quartered

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 Recipe by: EMERIL LIVE SHOW #EMIC20

NOTES

Alert editor

Cilantro And Roasted Potato Salad

3/4 c Mayonnaise
 Black Pepper freshly ground
 Drizzle of olive oil
2 tb Creole mustard
1/4 c Fresh cilantro leaves;
4 Hard-boiled eggs; sliced
 Salt
1/2 sm Red onion; thinly sliced
10 Cloves fresh garlic
1 Lemon; juiced
 ; dry
2 lb New potatoes; quartered

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1467g)
Recipe Makes: 1 servings

Calories: 1447
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1447

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe