Ingredients Jump to Instructions ↓

  1. 2 pounds new potatoes

  2. 10 cloves of fresh garlic

  3. Drizzle of olive oil

  4. Salt

  5. Freshly ground black pepper

  6. 3/4 cup homemade mayonnaise, or store bought

  7. 2 tablespoons Creole Mustard

  8. Juice of one fresh lemon

  9. 2 tablespoons finely chopped fresh parsley leaves

  10. 4 hard-boiled eggs, sliced

  11. 1/2 pound bacon, rendered until crispy

  12. 1/2 small red onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. 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. 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 parsley and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon 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. Reseason with salt and pepper if needed.

  2. Yield : 4 to 6 servings


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