Ingredients
2 pounds new potatoes - Cut into wedges
10 – 12 cloves of fresh garlic
Drizzle of olive oil
Salt
Black Pepper
3/4 cup mayonnaise
2 tablespoons Creole Mustard
Juice of one lemon
2 or 3 tablespoons finely chopped fresh parsley leaves
4 hard cooked eggs, sliced
1/2 pound bacon, cooked until crispy
1/2 small red onion, thinly sliced
Preparation
Preheat oven to 425 degrees. In a large 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 35 minutes (or until done - yet still firm). Remove from the oven and cool completely.
Using a food processor or blender, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the parley and mix well.
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 or more hours.
Remove from fridge and mix the salad. Re-season with salt and pepper if needed.
