Garlicky Cilantro Roasted Potato Salad

Summer is the time for picnics and barbecues. Potato salad is a common side dish, but I only like two potato salad recipes so far. One is my mother's, which I never can make quite the same, and the other is this one, which is from Emeril. It's different than most with the lemon juice and cilantro. I don't process anything, just throw it together in a bowl and mix with a spoon. You could add peas, green chilies, bacon or just about anything. Tastes like summer to me!

Garlicky Cilantro Roasted Potato Salad

2 lb. new potatoes, quartered

10 cloves fresh garlic
Olive oil
Salt and pepper
3/4 c. mayonnaise
1 T. creole mustard
Juice of fresh lemon
1/4 c. fresh cilantro leaves, washed and dried
4 hard-boiled eggs, sliced
1/2 small red onion, thinly sliced

    Preheat the oven to 400°.  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 at least 2 hours.  Remove from the refrigerator and mix the salad.  Re-season with salt and pepper if needed.