Best 4 Garlic Aioli Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your taste buds on our tantalizing Garlic Aioli Potato Salad, a delectable fusion of classic comfort food and zesty Mediterranean flavors. This delightful dish takes the humble potato salad to new heights with a creamy, garlicky aioli dressing that adds a vibrant punch to every bite. Tender potatoes, crisp vegetables, and fresh herbs dance harmoniously in a symphony of textures and flavors.

In addition to the main recipe, we've included a collection of irresistible variations to suit every palate. Craving a spicy kick? Try our Spicy Harissa Aioli Potato Salad, where fiery harissa paste ignites your senses with each mouthful. If you prefer a smoky twist, our Smoked Paprika Aioli Potato Salad infuses the salad with rich, earthy notes. And for a vegetarian delight, our Roasted Beet and Goat Cheese Aioli Potato Salad combines the sweetness of roasted beets with tangy goat cheese, creating a harmonious balance of flavors.

These versatile recipes are perfect for potlucks, picnics, or as a refreshing side dish for your next barbecue. With minimal prep time and easily accessible ingredients, you'll have a visually stunning and palate-pleasing dish ready to impress your family and friends. Dive into the world of flavors with our Garlic Aioli Potato Salad and its exciting variations, and elevate your culinary experience to new heights.

Let's cook with our recipes!

SPICY POTATOES WITH GARLIC AIOLI



Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES



Potato Salad with Garlic Mayonnaise and Chives image

Categories     Salad     Garlic     Potato     Side     Fourth of July     Picnic     Mayonnaise     Lemon     Summer     Chive     Gourmet

Yield Serves 4 generously

Number Of Ingredients 6

2 pounds small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
3 1/2 tablespoons fresh lemon juice plus additional to taste if desired
1/3 cup mayonnaise
1 tablespoon hot water
1/4 cup chopped fresh chives

Steps:

  • In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
  • While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
  • Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
  • Serve salad at room temperature.

POTATO AND PEA SALAD WITH CHIVE AïOLI



Potato and Pea Salad with Chive Aïoli image

Categories     Salad     Garlic     Mustard     Potato     Side     Vegetarian     Pea     Summer     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 pounds small red-skinned new potatoes, unpeeled
3 tablespoons white wine vinegar
3 celery stalks, thinly sliced
1 1/2 cups frozen green peas, thawed
1 cup mayonnaise
6 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
  • Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

Tips:

  • For the best results, use Yukon Gold potatoes. They hold their shape well when cooked and have a creamy texture.
  • Boil the potatoes until they are just tender, not mushy. This will prevent them from falling apart when you add them to the salad.
  • While the potatoes are cooking, make the garlic aioli. This can be done in a food processor or blender. Be sure to use a good quality olive oil and fresh garlic.
  • Once the potatoes are cooked, drain them well and let them cool slightly. Then, add them to a large bowl and toss them with the garlic aioli.
  • Add the remaining ingredients to the bowl and toss to combine. Serve immediately or chill for later.

Conclusion:

This garlic aioli potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is creamy, tangy, and flavorful, and it is sure to be a hit with your family and friends. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!

Related Topics