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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A gorgeous easy and simple dish, a family favourite at our house. Fresh herbs can be added for freshness and colour. Ideal BBQ and buffet food. Great with grilled meat and fish Ingredients:
• 350g/12oz small or new potatoes |
• 2 large egg yolks (organic free range taste better) |
• 1 tablespoon white wine vinegar |
• 1 teaspoon dijon mustard |
• 150ml/1/4 pint/5fl oz light olive oil or vegetable oil (do not use extra virgin olive oil) |
• squeeze of lemon juice |
• 1 clove of garlic |
• salt and pepper to season |
Directions:
1. 1. Whisk together the egg yolks, vinegar, mustard, salt and pepper and when combined start to slowly add the olive oil, whisking all the time. When you have a thick mayonnaise, add the crushed garlic clove and a few drops of the lemon juice, mix until incorporated.
2. 2. Coarsely dice the potatoes and boil for 5-10 minutes, until cooked but still firm.
3. 3. Combine the cooked potatoes with the aioli mix to create a garlic flavoured potato salad.
4. NB do not use Extra Virgin Olive Oil as this is too stronger taste and overrides the mayonnaise
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