Potato Salad with Aioli
In a previous post, Potato Salad with Vinaigrette, I suggest French vinaigrette as an alternative to commercially made mayonnaise. Here I’ll share another simple sauce to use in your potato salad: Aioli — it’s just homemade mayonnaise with garlic. You can skip the garlic if you'd like; either way, homemade mayonnaise is worth knowing how to make. It’s delicious in potato salad and tastier and more versatile than commercially made mayo. You can find more ideas after the recipe.
Ingredients
Potatoes: Yukon gold, red, fingerling, or new potatoes. Plan for one large potato for three servings or a few fingerling potatoes per person.
Aioli (egg yolk, olive oil, Dijon, garlic, sea salt & pepper)
Your choice of
Celery
Cornichons
Fresh herbs — parsley, chives, or dill
Scallions
Hard-boiled egg
Shallots
Capers
Anchovies
Red bell pepper
Instructions
The recipe is simple: cook the potatoes, toss with aioli, and have fun adding your favorite ingredients!
Place the potatoes in a pot of water.
Bring the water to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a knife.
Drain and let cool slightly. Peel the potatoes — or not.
Cut the potatoes into small cubes and place them in a large bowl.
Make the aioli by whisking egg yolk and olive oil. You can find the full recipe here.
Add the extra ingredients of your choice — maybe a little extra Dijon too — add the aioli and toss gently to coat.
Let the salad rest at room temperature, or refrigerate for at least 30 minutes, to allow the flavors to come together.
Whichever extras you choose, the addition of homemade mayonnaise will make your potato salad remarkable.
Potato salad with chevril
Notes
Tip for easy prep: Boil the potatoes 2-3 days ahead and store in the fridge until ready to use.
You'll find several serving ideas for aioli here.
Aioli with tarragon and cornichons
Find it online: https://returntothetable.com/potato-salad-with-aioli/