Roasted Red Potato Salad

I love cilantro but if you don't then simply substitute with Italian parsley or celery leaves :-)


  • 2 lb. red potatoes, cut into 3/4 inch cubes
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  • 1 1/2 Tbsp. minced garlic
  • 1 1/2 Tbsp. extra virgin olive oil
  • salt and pepper to taste
  • 3/4 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 2 hard boiled eggs, chopped
  • 1/2 small red onion, chopped


Preheat the oven to 400 degrees F.

Toss potatoes, garlic and oil in a large bowl, season with salt and pepper, toss again, spread evenly on an oiled foil lined baking sheet, roast until just tender, about 15 minutes, remove from oven and let cool completely.

Whisk mayonnaise, mustard, lemon juice and cilantro in a small bowl until all ingredients are completely incorporated.

Toss cooled potatoes, eggs and red onions in a large bowl, add mayonnaise mixture, toss again, season with salt and pepper if desired, cover and refrigerate for at least two hours to let flavors meld. Toss again just before serving.


By Deeli from Richland, WA

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July 2, 20120 found this helpful

Looks perfect!

Reply Was this helpful? Yes

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