Zesty Garlic Cilantro Roasted Potato Salad
This vibrant and refreshing roasted potato salad, infused with the bold flavors of garlic and cilantro, is a must-have for any summer gathering. Perfectly roasted new potatoes provide a delightful texture, while creamy mayonnaise, zesty creole mustard, and a splash of lemon juice bring the dish to life. Topped with hard-boiled eggs and crispy red onions, this salad is not only easy to prepare, but also a crowd-pleaser. Whether served at a potluck or as a side dish for grilled favorites, it’s sure to impress your guests and elevate any meal.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
new potatoes
2 lbs (quartered)
fresh garlic
10 cloves (whole)
olive oil
to taste (drizzled)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
mayonnaise
3/4 cup (for dressing)
creole mustard
1 tablespoon (for dressing)
lemon
1 (juiced)
fresh cilantro leaves
1/4 cup (washed and dried)
hard-boiled eggs
4 (sliced)
red onion
1/2 small (thinly sliced)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, toss the quartered new potatoes and whole garlic cloves with a generous drizzle of olive oil, ensuring they are completely coated.
3
Season the potatoes and garlic with salt and pepper, tossing well to distribute the seasoning.
4
Spread the potatoes and garlic evenly on a baking sheet in a single layer. Roast in the preheated oven for about 15 minutes or until fork-tender and golden brown.
5
Remove the baking sheet from the oven and allow the potatoes and garlic to cool completely.
6
While the potatoes are cooling, prepare the cilantro mayonnaise: In a mini food processor, combine the mayonnaise, creole mustard, and freshly squeezed lemon juice. Process until smooth and well blended.
7
Add a pinch of salt and pepper to the mayonnaise mixture, adjusting to taste, and then add the washed and dried cilantro. Process again until the cilantro is finely chopped and fully incorporated.
8
In a large mixing bowl, combine the cooled roasted potatoes and garlic, the cilantro mayonnaise, sliced hard-boiled eggs, and thinly sliced red onion.
9
Gently mix to combine, ensuring all ingredients are evenly coated with the dressing.
10
Season the salad with additional salt and pepper as needed.
11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
12
After refrigeration, give the salad a good stir and taste one last time, adjusting seasonings if necessary before serving.
Nutrition Information
13g
Fat
16g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Zesty Garlic Cilantro Roasted Potato Salad.
What type of potatoes are best for this recipe?
The recipe specifically calls for 2 pounds of new potatoes.
How should the potatoes be prepared before roasting?
The new potatoes should be quartered before being tossed with olive oil and seasonings.
How many garlic cloves are used in the roasting process?
The recipe uses 10 whole cloves of fresh garlic.
At what temperature should the oven be set?
The oven should be preheated to 400°F (200°C).
How long do the potatoes and garlic need to roast?
They should be roasted for about 15 minutes until fork-tender and golden brown.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
Do the garlic cloves need to be minced before roasting?
No, the garlic cloves should be kept whole for roasting.
What equipment is needed to make the cilantro mayonnaise?
A mini food processor is used to combine the mayonnaise, mustard, lemon juice, and cilantro.
What kind of mustard is used in the dressing?
The recipe calls for one tablespoon of creole mustard.
How much mayonnaise is required for the salad?
You will need 3/4 cup of mayonnaise.
What gives the dressing its citrus flavor?
The dressing includes the juice of one freshly squeezed lemon.
How much fresh cilantro is added to the dressing?
The recipe uses 1/4 cup of washed and dried fresh cilantro leaves.
Are there eggs in this potato salad?
Yes, the recipe includes 4 sliced hard-boiled eggs.
What type of onion is used in the salad?
The recipe uses 1/2 of a small red onion, thinly sliced.
How long must the salad be refrigerated before serving?
The salad should be refrigerated for at least 2 hours to allow the flavors to meld.
How many calories are in a serving?
There are 200 calories per serving.
What is the fat content of this dish?
This potato salad contains 13g of fat.
How many grams of carbohydrates are in a serving?
There are 16g of carbohydrates per serving.
How much protein is provided in this recipe?
Each serving contains 5g of protein.
Is the garlic processed into the mayonnaise?
No, the roasted garlic cloves are mixed directly into the salad with the potatoes.
How should the potatoes be arranged on the baking sheet?
Spread the potatoes and garlic evenly on a baking sheet in a single layer.
Can I serve the salad immediately after mixing?
It is recommended to refrigerate it for 2 hours first, though you should stir and taste it again before serving.
Is this recipe suitable for a potluck?
Yes, it is described as a crowd-pleaser and a must-have for summer gatherings and potlucks.
How do you season the potatoes before roasting?
Toss the potatoes and garlic with olive oil, salt, and pepper.
Should the potatoes be hot when added to the mayonnaise?
No, the potatoes and garlic must cool completely before being combined with the mayonnaise mixture.
What should be done if the salad needs more flavor after chilling?
Give it a good stir and adjust the salt and pepper seasonings as necessary.
What is the texture of the roasted potatoes?
The potatoes should be fork-tender and golden brown with a delightful texture.
How many total ingredients are in this recipe?
There are 11 ingredients listed in total.
How should the cilantro be prepared?
The cilantro leaves should be washed and dried before being processed into the dressing.