My garlic aioli potato salad is the potato salad of your dreams, made with an extraordinary creamy and garlicky aioli, from scratch. Your summer is about to get a whole lot better.
This simple aioli potato salad gets its creamy kick from an easy but 100% authentic aioli. You’ve never had potato salad like this before, trust me. The aioli is like mayo on steroids. Garlicky steroids.
Aioli is a Mediterranean specialty, similar to mayonnaise, made with garlic and olive oil. Aioli is thick and creamy, and it has a bold, garlicky flavor. There are versions in France, Italy, and Spain, and each one is a little different from the other. Mine is a traditional Provencal recipe that makes use of egg yolks for extra richness.
There are literally thousands of way to enjoy this insanely good spread…one of my favorites is as a dip for crispy French fries. Today I’ve used it in place of mayo to dress an incredibly delicious new potato salad. Just a handful of fresh green onions and a bit of dill is all it needs…the aioli takes center stage.
I used my nifty 30 second method for this…two egg yolks, three cloves of garlic, a dash of salt and a cup of olive oil go into a wide mouthed Mason jar, and my immersion blender does the trick in seconds. The result is an impossibly thick, rich, creamy, golden aioli, almost instantly!
TVFGI recommends
I use my immersion blender a lot in my kitchen. I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this aoili, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.
notes on making aioli potato
- I love Melissa’s Pee Wee Potatoes, they are super tiny. But if your store doesn’t carry them, use any new potato.
- I use pasteurized eggs for the aioli. These are eggs that have been heated just enough to kill any possible bacteria. You can usually find them along with the regular eggs at your supermarket.
- I used my favorite O Roasted Garlic Olive Oil for an extra garlicky kick to the aioli.
- I’ve got a whole series of these 30 second condiments on the blog, from the original MAYONNAISE, to HOLLANDAISE, TARTAR SAUCE, and CAESAR DRESSING. Each of them come together in seconds using the immersion blender to make an instant emulsion.
more potato salads to try
- French Potato Salad
- Ranch Potato Salad
- Mexican Street Corn Potato Salad
- Potato Salad Recipes to Make When You’re Sick of Potato Salad
- Deviled Egg Potato Salad
- Sour Cream and Onion Potato Salad
Aioli Potato Salad
Ingredients
Aioli
- 3 cloves garlic, peeled
- 2 egg yolks at room temperature, I used pasteurized eggs
- 1 cup olive oil, I used O Roasted Garlic Olive Oil
- salt to taste
New Potato Salad
- 1 pound baby new potatoes, halved
- freshly made aioli
- 1 bunch green onions, thinly sliced (use the white and green part)
- a palmful of fresh dill, chopped
- salt and pepper to taste
Instructions
- To make the aioli, put everything in a wide mouthed Mason jar, or other similarly shaped jar. Put your immersion blender into the jar and rest on the bottom. Turn it on and blend the contents, gently lifting the blender up as the contents emulsify. Give it a final stir with a spoon and season it if you like. You can add salt and pepper, or a squeeze of lemon juice. Store the aioli in a closed jar in the refrigerator, and eat within a week.
- For the salad, boil the potatoes in salted water just until tender. If your potatoes are very small this won’t take long. Drain and rinse well in cold water to stop the cooking.
- Halve the potatoes and add to a large bowl. Give the potatoes a first coating of aioli so it can start to sink into the potatoes. Add the green onions, dill, salt and pepper, and more aioli. Keep refrigerated until needed.
- You’ll have leftover aioli, use it as a dip for fries, or fresh veggies.
Nutrition
First attempt was a liquid disaster – followed instructions precisely. Second attempt – altered instructions to 1 egg yolk, 1 whole egg, 1 tsp lemon juice in wide mouth pint mason jar. Drizzled 1 c olive oil slowly into jar while whipping with immersion blender on high speed. Worked beautifully!
Sue, my friend made potato salad for the 4th of July using her instant pot. She cooked both the potatoes and the eggs in the pot. Redskins cut in chunks, brought up to heat and cooked for 4 minutes. Now I’m inspired to make Karen’s potatoes and your aioli!
Sounds super quick and easy 🙂
I want to try this potato salad. All of you potato salads seem so yummy!!
One thing I would say about the 30 second aioli, some people seem to have a problem and can’t get it to work. I have made mayonnaise and aioli from scratch many times, always the longer drip by drip way. There can be so many variables that make it NOT work for some people. It might be better to do it the old fashioned way, dribbling in the oil a few drops at a time.
What to do when IT WONT COME TOGETHER!
I have even saved runny mayonnaise by using a new egg yolk or two and adding the failed oil mixture, but drop by drop until it combines. It takes longer but it works….. You can use a whisk or an handheld immersion blender. Some people say adding the egg white makes it come together better, but I don’t know for sure.
Thanks for this Pamela. I find an egg or egg white will rescue a failed mayo, but I will try a yolk next time.
We made this and made it again. We used the leftover dressing for salads. Delicious, a keeper for us. The pot a creme is magnificent. Our friends loved both and I hated to share the recipes, so simple and mighty yummy! Thanks for sharing. Next up, spicey cole slaw. But what makes it spicey?
The jalapeno makes it spicy, Donna-Marie. And thanks so much for the feedback, I love that you’re so happy with the recipes you’ve tried 🙂
Hi, I’ve used your Tartare and Caesar recipes with great success, but after talking you up to my sister, I tried this Aioli recipe to go with a dinner she cooked, and it was a disaster! It just didn’t emulsify at all, stayed runny and almost started separating. Same size jar etc. I was wondering if it could be because this recipe doesn’t contain anything acidic ie lemon juice? Otherwise, I Iove your site. (Those Dark Chocolate Pots De Creme are positively evil! So easy, and so, so delicious!)
Hi. New to your blog and love it. I am a fairly accomplished home cook and could not get the aioli to emulsify. I tried pasturized yolks and several different high quality olive oils. My immersion blender is a few years old bought at wms sonoma. Have made three different attempts. Finally gave up and used potatoes for something else. Any suggestions?
Are you using a small wide mouthed jar, just large enough for the blender to enter? The size of the jar makes a difference, it won’t work in a larger bowl, could that be the problem?
I did use a small jar on my 3rd attempt. How many ounces is your jar? Maybe thats it. I also tried once with total evoo and once with a combo with vegetable oil. The immersion blender is made by cuisinart