Thursday, August 16, 2012

Garlic Aioli Potato Salad

This is a super easy potato salad coated in a garlic aioli. Surprise everyone at your next outdoor party with this twist on a traditional potato salad. I guarantee it will be a hit!

Recipe yields 5-6 servings

1.5 lbs baby red potatoes
1 large egg yolk
1 tsp Dijon mustard
3 tsp fresh lemon juice
1/2 cup olive oil
3 cloves garlic

Wash potatoes and cut into 1/2" chunks. Place in a pot and cover with water. Bring water to a boil and cook potatoes until tender.

In a small bowl, combine lemon juice and Dijon mustard. Add the egg yolk to the mixture. The egg should be room temperature before you crack it.

Whisk well until the egg is fully incorporated with the mixture.

Now its time to add the olive oil. (Note: Do not use extra virgin olive oil! I used it when making this recipe because I did not have any regular olive oil on hand, but the concentration of the flavor can be overpowering to the rest of the mayonnaise. I highly recommend using regular olive oil.) In a slow, steady stream add the olive oil to the rest of the mixture, whisking vigorously as you add. You will see the mixture begin to thicken and become more like a mayonnaise. 

Finely mince the garlic and smash it into a paste. Add the garlic to the mayonnaise and mix to combine.

Add the potatoes to a medium bowl and coat with the aioli mayonnaise mixture. Combine until all potatoes are evenly coated. Add additional salt to taste, as needed. Serve and enjoy!