Potato Salad with Dijon Aioli Recipe
This warm potato salad is bursting with flavour, showcasing a delightful blend of tender potatoes, crisp vegetables, and a tangy dressing that tantalizes the taste buds with every bite.
Ingredients
- 3-4 large potatoes, scrubbed
- 1 egg yolk
- 1/2 lemon
- 1 clove garlic, crushed
- 1 tsp dijon seeded mustard
- 3-4 tbs extra-virgin olive oil
Step 1
Bring a large pot of salted water to a boil.
Step 2
Dice the potatoes, leaving the skin on (add roughage and it’s where all the nutrients are). Add to the boiling water.
Step 3
Whisk together the yolk, juice from the lemon, garlic and mustard.
Step 4
Slowly drizzle in the olive oil, whisking constantly to form a fairly thick aioli.
Step 5
When potatoes are just cooked, drain and stir through the aioli.
Step 6
Can be eaten warm or at room temperature.
Chef’s Tips
Red-skinned potatoes often have the most flavour.
Potato Salad with Dijon Aioli Recipe
This warm potato salad is bursting with flavour, showcasing a delightful blend of tender potatoes, crisp vegetables, and a tangy dressing that tantalizes the taste buds with every bite.
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Dice the potatoes, leaving the skin on (add roughage and it's where all the nutrients are). Add to the boiling water.
- Whisk together the yolk, juice from the lemon, garlic and mustard.
- Slowly drizzle in the olive oil, whisking constantly to form a fairly thick aioli.
- When potatoes are just cooked, drain and stir through the aioli.
- Can be eaten warm or at room temperature.
Notes
Red-skinned potatoes often have the most flavour.
