Aioli Potato Salad

Authentic Spanish Aioli Potato Salad Recipe - Vegetarian Delight

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Aioli Potato Salad is a delightful twist on the classic potato salad, incorporating the rich, garlicky flavor of aioli into a comforting and satisfying dish. Perfect for picnics, potlucks, or a hearty side dish at dinner, this recipe combines tender red-skinned potatoes with a creamy, flavorful dressing, making it a hit at any gathering. The addition of scallions adds a fresh, crisp contrast to the creamy potatoes, creating a balance of flavors that's hard to resist.

History

The origins of potato salad can be traced back to Europe, with variations of the dish being popular in countries like Germany and France. The aioli version, however, takes inspiration from Mediterranean cuisine, where aioli—a garlic-infused mayonnaise—is a staple. This recipe marries the traditional American potato salad with the bold flavors of Mediterranean aioli, creating a dish that's both familiar and excitingly different.

Ingredients

2 lb (907 g) small red-skinned potatoes
1 cup chopped scallions
1.5 cups soy mayonnaise or regular mayonnaise
2 tbsp fresh lemon juice
1.5 tbsp mashed garlic
2 tsp salt
1 tsp freshly ground black pepper

How to prepare

Place the potatoes in a large pot and cover them with water.
Bring the water to a boil and cook the potatoes until they are tender, which should take about 20 minutes.
Remove the pot from the heat and, while the potatoes are still warm, cut them into quarters.
Slice the scallions and toss them with the potatoes.
In a separate bowl, mix the remaining ingredients and toss them with the warm potatoes.
Cover the bowl and chill the mixture overnight.

Variations

For a lighter version, substitute Greek yogurt for part of the mayonnaise. Add-ins like crispy bacon, chopped hard-boiled eggs, or fresh herbs like dill or parsley can add extra flavor and texture.

Cooking Tips & Tricks

For the best texture, choose small, firm red-skinned potatoes that hold their shape well after cooking. Cutting the potatoes while they're still warm allows them to absorb more flavor from the aioli dressing. For a smoother aioli, ensure the garlic is finely mashed, and consider using a whisk to blend the mayonnaise, lemon juice, and seasonings until smooth before tossing with the potatoes.

Serving Suggestions

Aioli potato salad is best served chilled, making it a refreshing choice for warm weather gatherings. It pairs well with grilled meats, sandwiches, and other picnic or potluck fare.

Cooking Techniques

Boiling the potatoes until just tender ensures they maintain their shape and texture in the salad. Gently folding the aioli dressing into the warm potatoes helps them absorb more flavor.

Ingredient Substitutions

For a dairy-free version, use a vegan mayonnaise. Apple cider vinegar can be used in place of lemon juice for a different acidic component. Roasted garlic can replace raw garlic for a milder, sweeter flavor.

Make Ahead Tips

This salad tastes best when made ahead of time and allowed to chill overnight, letting the flavors meld. It can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the aioli potato salad in a decorative bowl, garnished with additional chopped scallions or a sprinkle of paprika for color.

Pairing Recommendations

This salad pairs beautifully with barbecue dishes, such as ribs or grilled chicken, and complements the flavors of seafood, especially grilled shrimp or salmon.

Storage and Reheating Instructions

Store leftover aioli potato salad in an airtight container in the refrigerator. It is not recommended to freeze this dish, as the texture of the potatoes and dressing may be adversely affected. Serve chilled, with no reheating necessary.

Nutrition Information

Calories per serving

A serving of aioli potato salad contains approximately 300 calories. The majority of these calories come from the carbohydrates in the potatoes and the fats in the mayonnaise-based dressing.

Carbohydrates

This aioli potato salad is relatively high in carbohydrates, with the primary source being the potatoes. A serving of this dish contains approximately 30 grams of carbohydrates. Potatoes are a good source of dietary fiber, especially if the skins are left on, which can aid in digestion and provide a sense of fullness.

Fats

The mayonnaise in the aioli dressing contributes to the fat content of this dish, with a serving containing about 22 grams of fat, most of which is unsaturated. Using a light or reduced-fat mayonnaise can lower the fat content without significantly affecting the flavor.

Proteins

This dish is not a significant source of protein, containing about 3 grams per serving. For a more balanced meal, consider serving it alongside a protein-rich main dish like grilled chicken or fish.

Vitamins and minerals

Potatoes are a good source of vitamin C, vitamin B6, and potassium. The scallions add a modest amount of vitamin A and vitamin K. Together, these vitamins and minerals support various bodily functions, including immune system health and blood pressure regulation.

Alergens

This recipe contains eggs (in the mayonnaise) and may not be suitable for individuals with egg allergies. It is also important to check the labels of store-bought mayonnaise for any additional allergens.

Summary

Overall, aioli potato salad is a flavorful side dish that provides a good source of carbohydrates and certain vitamins and minerals. However, it is relatively high in fats and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Aioli Potato Salad is a versatile and flavorful dish that combines the comforting texture of tender potatoes with the rich, garlicky taste of aioli. Perfect for a variety of occasions, it's a dish that invites personalization and is sure to be a crowd-pleaser. With its blend of simple ingredients and robust flavors, this salad is a testament to the joy of combining traditional recipes with new culinary influences.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from anyone who would teach me. One summer, my family took a trip to the beautiful coastal town of Marseille in France. It was there that I discovered the delicious and creamy Aioli Potato Salad.

We were staying in a quaint little bed and breakfast, run by a kind elderly woman named Madame Dupont. She was a wonderful cook and took me under her wing, showing me how to make all sorts of traditional French dishes. One afternoon, she invited me into her kitchen to help her prepare a special meal for her family and friends.

As we worked together, chopping vegetables and mixing ingredients, Madame Dupont began to tell me the story of Aioli Potato Salad. She explained that Aioli was a traditional Provencal sauce made with garlic, olive oil, and egg yolks. It was typically served with boiled potatoes, vegetables, and seafood. Madame Dupont's version of the salad included tender new potatoes, crisp green beans, and tangy cherry tomatoes, all tossed in a creamy Aioli dressing.

I watched intently as she made the Aioli from scratch, slowly whisking the olive oil into the garlic and egg yolks until it formed a thick and luscious sauce. The aroma of garlic and olive oil filled the kitchen, making my mouth water in anticipation. Madame Dupont then gently folded the Aioli into the warm potatoes and vegetables, coating them in a rich and flavorful dressing.

When the salad was finally ready, we sat down to enjoy it with a crusty baguette and a bottle of chilled rose wine. The flavors were incredible - the creamy Aioli complemented the tender potatoes and crunchy vegetables perfectly. I was hooked from the first bite.

After our meal, Madame Dupont gave me a handwritten copy of the recipe for Aioli Potato Salad, along with a jar of her homemade Aioli sauce to take home with me. I treasured that recipe and the memories of my time in Marseille, and I have been making Aioli Potato Salad ever since.

Over the years, I have tweaked the recipe to suit my own tastes and preferences. I have added fresh herbs like parsley and chives, as well as a squeeze of lemon juice to brighten the flavors. Sometimes I even throw in a handful of olives or capers for a salty kick.

I have shared the recipe with friends and family, and it has become a staple at potlucks and gatherings. People always rave about how delicious and unique it is, and I love seeing their faces light up when they take their first bite.

Making Aioli Potato Salad always brings back memories of that summer in Marseille and Madame Dupont's kitchen. It reminds me of the joy of learning something new and the satisfaction of creating something delicious from scratch. I am grateful for the experience and the recipe that has become a cherished part of my culinary repertoire.

As I sit here, preparing a batch of Aioli Potato Salad for a family picnic, I can't help but feel grateful for the journey that led me to this recipe. It is a reminder of the power of food to connect us to our past and to create lasting memories with the ones we love. And for that, I am truly thankful. Bon appétit!