GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
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Braylen Council
[email protected]This recipe looks delicious! I can't wait to try it.
Amr2 Alamen
[email protected]I'm allergic to garlic. Does anyone have any suggestions for a substitute?
m nabi
[email protected]Does anyone have any suggestions for how to make this recipe ahead of time?
Lorry Lanz
[email protected]I would love to see a video tutorial for this recipe.
Mr. Amit
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Jeanne Kinney
[email protected]The potatoes in this salad were a bit too firm for my liking. I think I'll cook them for a few minutes longer next time.
home work
[email protected]I found this recipe to be a bit bland. I added some extra herbs and spices to give it more flavor.
Official Gee Boy
[email protected]This recipe was a bit too garlicky for my taste. I think I'll use half the amount of garlic next time.
big bird
[email protected]I'm not a huge fan of potato salad, but this recipe changed my mind. The garlic aioli dressing is amazing and the potatoes are cooked perfectly. I'll definitely be making this again.
Yolande Michel
[email protected]This potato salad is so easy to make and it's always a crowd-pleaser. I like to add some chopped bacon and hard-boiled eggs for extra flavor.
POWER BOY SHALAM
[email protected]I love that this recipe uses red potatoes. They hold their shape well and don't get mushy. The dressing is also very versatile. I've used it on other salads and even as a dip for vegetables.
Haneef Genius
[email protected]This recipe is a keeper! I made it for a potluck and everyone raved about it. The garlic aioli dressing is so good, I could eat it on anything.
Titus Lichambi
[email protected]I've tried many potato salad recipes, but this one is by far my favorite. The combination of the garlic aioli and the herbs is just perfect. I highly recommend this recipe!
Danny Liz
[email protected]This potato salad was a hit at my last BBQ! The garlic aioli dressing was creamy and flavorful, and the potatoes were cooked perfectly. I'll definitely be making this again.