New Potato Salad with Aioli
Description
This is potato salad like you have never had before. It is extremely creamy and garlicky. It is made with aioli, which is like a Mediterranean version of mayonnaise, made with lots of garlic and olive oil. This Provencal version adds 2 egg yolks to give
Ingredients
Aioli:
3 cloves garlic, peeled
2 egg yolks
1 c. olive oil (or garlic olive oil for extra goodness)
salt, to taste
pepper, to taste
freshly squeezed lemon juice, to taste
New Potato Salad:
1 lb. baby new potatoes, halved
freshly made aioli
1 bunch green onions, thinly sliced, using the white and green parts
palmful of fresh dill, chopped
salt and pepper, to taste
Directions
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Aioli:
Put ingredients in a wide mouthed jar or other similarly shaped jar. Place an immersion blender into the jar, resting it on the bottom. Turn it on and blend the ingredients, gently lifting the blender up as the contents emulsify. Give it one last stir with a spoon. Season, to taste with salt and pepper, or a squeeze of freshly squeezed lemon juice. Store in a closed jar in the refrigerator. Use within a week.
Salad:
Boil potatoes in well salted water just until tender. If potatoes are very small, this won't take very long. Drain; rinse well in cold water to stop the cooking.
Halve the potatoes; add to a large bowl. Give the potatoes a first coating of aioli so it starts sinking into the potatoes. Add the green onions, dill, salt and pepper, and more aioli. Keep refrigerated until needed.
If you have leftover aioli, use it as a dip for fries, sandwiches or fresh veggies.
4 servings