Not your mother's Potato Salad! Aioli, though similar to mayo, refers specifically to a sauce made from oil that has been emulsified into mashed garlic. This Potato Salad with Homemade Aioli is perfect served chilled at your next barbeque, or as a warm side dish in the colder months.
Total Time
1hr 5min
5.0
2 Ratings
Author: SideChef
Servings:
2
Ingredients
Aioli
•
2.2
lb
Potatoes
•
2
stalks
Scallions
•
1/2
cup
Fresh Parsley
, chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
Potatoe Salad
•
1/2
cup
Olive Oil
•
4
cloves
Garlic
, peeled
•
1
Eggland's Best Classic Egg
, room temperature
•
1
Tbsp
Dijon Mustard
•
1/4
Lemon
, juiced
•
to taste
Salt
Cooking Instructions
1.
Make garlic oil by confiting (simmering) Garlic (4 cloves) in a small saucepan with the Olive Oil (1/2 cup) just covering the garlic. Simmer for around 45 minutes, and then remove the cooked garlic from the pan. Allow the oil to cool.
2.
Using the back of a chef's knife, crush the confit garlic into a paste with a generous pinch or two of Salt (to taste) and set aside.
3.
While oil is cooling, preheat oven to 400 degrees F (205 degrees C) to get it ready for the potatoes.
4.
Cut Potatoes (2.2 lb) into even, 1/2-inch pieces.
5.
Place potatoes on a large baking sheet and toss in Olive Oil and Salt (to taste) until all potatoes are coated. Bake in preheated oven until soft, about 10-15 minutes.
6.
To make the aioli, whisk together Salt (to taste), Dijon Mustard (1 Tbsp), and Eggland's Best Classic Egg (1). In a steady stream add in cooled garlic oil and whisk until mixture is thick and creamy.
7.
Season with Salt (to taste). Mix in juice of the Lemon (1/4). The sauce should be thick enough to run your finger through the back of the spoon to create a line through the sauce. Add the crushed confit garlic. Cover and chill until ready to serve.
8.
Finely dice 2 stalks of Scallions (2 stalks).
9.
Let potatoes cool slightly, then add to a large bowl. Mix in the homemade aioli, green onions, and Fresh Parsley (1/2 cup).
10.
Season with Salt (to taste) and Ground Black Pepper (to taste) garnish with more green onions and serve.
Nutrition Per Serving
CALORIES
1006
FAT
56.5 g
PROTEIN
15.5 g
CARBS
109.2 g
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