A delightful twist on the classic potato salad, featuring roasted potatoes and a tangy herb dressing.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Cut the new potatoes into bite-sized pieces and place them in a mixing bowl.
Uniformly sized pieces ensure even cooking.
Add the fresh garlic, minced, to the bowl with the potatoes.
Mincing the garlic releases its full flavor.
Drizzle the potatoes and garlic with olive oil and toss to coat evenly.
Use your hands to ensure every piece is coated.
Spread the potatoes and garlic on a baking sheet in a single layer.
Avoid overcrowding the sheet for better roasting.
Roast in the oven for 20-25 minutes, or until the potatoes are golden and tender.
Stir halfway through roasting for even browning.
While the potatoes roast, prepare the dressing by combining mayonnaise, Dijon mustard, and the juice of one lemon in a mini food processor.
Blend until smooth for a creamy consistency.
Add the fresh cilantro to the dressing and pulse until incorporated.
Add cilantro gradually to adjust the flavor intensity.
Slice the hard-boiled eggs and red onion thinly.
Use a sharp knife for clean slices.
In a large mixing bowl, combine the roasted potatoes, garlic, dressing, sliced eggs, and red onion.
Gently toss to avoid breaking the potatoes.
Season the salad with salt and pepper to taste, then cover and refrigerate for at least 1 hour.
Chilling allows the flavors to meld together.
Before serving, give the salad a final toss and adjust seasoning if necessary.
Taste before serving to ensure the seasoning is perfect.
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