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SideChef
Recipes
Dairy-Free
Potato Salad with Homemade Aioli
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11 INGREDIENTS • 10 STEPS • 1HR 5MINS

Potato Salad with Homemade Aioli

Recipe

5.0

2 ratings
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.
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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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

1HR 5MINS

Total Time

$2.72

Cost Per Serving

Ingredients

Servings
2
us / metric
Aioli
Potato
2.2 lb
Potatoes
Scallion
2 stalks
Scallions
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Potatoe Salad
Olive Oil
1/2 cup
Olive Oil
plus more for the drizzling
Garlic
4 cloves
Garlic, peeled
Egg
1

Sponsored

Eggland's Best Classic Egg, room temperature
Dijon Mustard
1 Tbsp
Dijon Mustard
Lemon
1/4
Lemon, juiced
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
1006
Fat
56.5 g
Protein
15.5 g
Carbs
109.2 g
Love This Recipe?
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Potato Salad with Homemade Aioli
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 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.
step 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.
step 3
While oil is cooling, preheat oven to 400 degrees F (205 degrees C) to get it ready for the potatoes.
step 4
Cut Potatoes (2.2 lb) into even, 1/2-inch pieces.
step 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.
step 6
To make the aioli, whisk together Eggland's Best Classic Egg (1), Salt (to taste), and Dijon Mustard (1 Tbsp). In a steady stream add in cooled garlic oil and whisk until mixture is thick and creamy.
step 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.
step 8
Finely dice 2 stalks of Scallions (2 stalks).
step 9
Let potatoes cool slightly, then add to a large bowl. Mix in the homemade aioli, green onions, and Fresh Parsley (1/2 cup).
step 10
Season with Salt (to taste) and Ground Black Pepper (to taste) garnish with more green onions and serve.

Tags

Dairy-Free
American
4th of July
Gluten-Free
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Vegetables
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