New Potato Salad with 30 Second Aioli is the potato salad of your dreams, made with an extraordinary creamy and garlicky aioli, from scratch. Summer is about to get a whole lot better.
This simple new 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. 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!
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.
- 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.
- 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
- 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
- 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.