Spring Potato Salad

Like it? Please share it!Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

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.

  • 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

  1. 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.
  2. 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.
  3. When potatoes are cooked, drain and allow to cool. When cool enough to handle, cube the potatoes.
  4. 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.

This recipe is being shared in Weekend Herb Blogging, hosted over at Erbe in Cucina this week.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. Potato salads are always successful! Thank you for joining WHB.

  2. Thanks for the tip about the salad being better the second day. I have a lot of chives too in my little herb garden: easy to grow and a pleasure to use. Very nice recipe for summer meals.

  3. This looks lovely! I’m all about that homemade aioli!

  4. Your recipes make me love you more than I already did.

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission.