Potato Salad
Preheat oven to 400.
In a mixing bowl toss the potatoes and garlic with a drizzle of olive oil. *season with salt & pepper and toss well.
Place on a baking sheet and roast for 15 minutes.
Remove from the oven and cool completely.
Using a food processor, combine the mayonnaise, mustard, & lemon juice. *season with salt & pepper and process until smooth.
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. *season with salt & pepper and mix well.
Cover with plastic wrap and refrigerate 2 hours.
Mix well & season with salt & pepper if needed before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 260 | ||
Calories from Fat: 111 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 131.1mg | 40 % | |
Sodium 330mg | 11 % | |
Potassium 828.7mg | 22 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 27.9g | ||
Protein 8g | 11 % | |
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. |
Calories per serving: 260
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