I mentioned last week how I made guacamole with my friend Carolyn while I was in St. Louis. The other dish we made was potato salad.
My parents have a huge mass of chives growing in their backyard. We don’t have any herbs growing at the moment, so I wanted to take advantage of the ones available while I could. My mom suggested potato salad because everyone knows chives and potatoes are best friends. She got out her recipe box and pulled out a recipe from a good friend that everyone enjoys. I made a few tweaks as the original recipe didn’t include chives and I thought making homemade aioli would add some extra pop.
Spring Potato Salad
- 2 pounds new potatoes
- 5 cloves of garlic, peeled
- large pinch of salt
- 1 egg yolk, room temperature
- 1 lemon, juiced
- 2/3 cup olive oil
- 4 tablespoons chopped chives
- 3 tablespoons apple cider vinegar
- freshly cracked pepper
- Wash the potatoes, then place in a large pot and cover with cold water. Cover and heat over high heat until water is boiling. Reduce heat and cook until potatoes are tender, about half an hour.
- Meanwhile, place the garlic and salt in a blender or food processor. Pulse for a couple seconds. Add in the egg yolk and lemon juice. Pulse until blended. With the blender running, slowly add in the olive oil, until a thick sauce has formed. Set aside.
- When potatoes are cooked, drain and allow to cool. When cool enough to handle, cube the potatoes.
- In a large bowl, mix potatoes with aioli, vinegar, chives and black pepper to taste. Chill and serve.
Olive oil certainly has a distinct taste. You could substitute a neutral-flavored oil for part of the olive oil for a mellower tasting aioli.
The salad was much better the second day. The flavors did a wonderful job of melding together. Plan ahead and make it a day in advance if you can. I thought it could benefit from even more chives, but other people seemed to think it was ok.