Potato Salad with Homemade Aioli

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

plus more for the drizzling

4 cloves

Garlic , peeled

1

Egg , room temperature

1 Tbsp

Dijon Mustard

1/4

Lemon , juiced

to taste

Salt

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 Salt (to taste) , Dijon Mustard (1 Tbsp) , and Egg (1) . 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.