New Potato Salad with 30 Second Aioli




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New Potato Salad with 30-Second Aioli is a super creamy, garlicky salad made with a from scratch aioli that takes just seconds to make! | theviewfromgreatisland.com
New Potato Salad with 30 Second Aioli will become your new favorite summer salad! theviewfromgreatisland.com

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.

New Potato Salad with 30-Second Aioli is a super creamy, garlicky salad made with a from scratch aioli that takes just seconds to make! | theviewfromgreatisland.com

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.

New Potato Salad with 30 Second Aioli | theviewfromfreatisland.com

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.

New Potato Salad with 30 Second Aioli is the ultimate summer side! | theviewfromgreatisland.com

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.

Making New Potato Salad with 30 Second Aioli quick and easy with a stick blender | theviewfromgreatisland.com

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

blender

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.

30 Second Aioli -- an authentic, rich, creamy aioli in just seconds with an immersion blender! | theviewfromgreatisland.com

New Potato Salad with 30 Second Aioli --- this potato salad will become your new favorite, extra creamy and full of fresh garlic flavor! | theviewfromgreatisland.com

notes:

  • 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.

New Potato Salad with 30-Second Aioli
Rate this recipe
8 ratings

Yield: serves 4

New Potato Salad with 30 Second Aioli is the ultimate summer side! | theviewfromgreatisland.com

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

  1. 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.
  2. 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.
  3. 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.
  4. You'll have leftover aioli, use it as a dip for fries, or fresh veggies.

 

Don’t forget to pin this 30 Second Aioli!

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33 Comments

  • Reply
    Donna-Marie (akaDM)
    July 2, 2016 at 4:11 pm

    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?

    • Reply
      Sue
      July 2, 2016 at 5:08 pm

      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 :)

  • Reply
    Jenny
    July 2, 2016 at 2:55 am

    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!)

  • Reply
    Donna
    June 2, 2016 at 7:56 am

    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?

    • Reply
      Sue
      June 2, 2016 at 8:24 am

      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?

      • Reply
        Donna
        June 2, 2016 at 9:00 am

        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

  • Reply
    Susan
    June 1, 2016 at 8:32 am

    Let summer begin! This sounds so delicious and I can’t wait to try your aioli. My immersion blender just found a new job ;)

  • Reply
    Laura | Tutti Dolci
    May 30, 2016 at 6:21 pm

    I love a good potato salad, this looks fantastic!

  • Reply
    KellyDC
    May 30, 2016 at 6:37 am

    The aioli never came together. It stayed in liquid form, only slightly thicker than the olive oil. I added another yolk and even got out the whisk to emulsify it the traditional way, only to have it break as soon as I stopped.

    • Reply
      Sue
      May 30, 2016 at 10:48 am

      I’m not sure what could have gone wrong Kelly, that’s never happened to me before. Two things come to mind…make sure your ingredients are at room temperature, and make sure you are using a good quality immersion blender. Let me know if you continue to have problems.

  • Reply
    Diane {Created by Diane}
    May 29, 2016 at 12:32 pm

    Homemade aioli is the BEST!!! and I just love this potato salad, pass me a bowl full I’m starving!

  • Reply
    Sue R
    May 28, 2016 at 7:20 pm

    I’m drooling! I want this right now!!! I adore a proper aioli and on a potato salad especially with fresh dill.. phew! This would be the dish I’d love a big bowl full off on my last day on earth for sure.

  • Reply
    Jennifer @ Seasons and Suppers
    May 28, 2016 at 5:06 pm

    What a great potato salad. Love the quick, homemade aioli!

  • Reply
    Abbe@This is How I Cook
    May 28, 2016 at 2:49 pm

    I love aioli and I love potatoes and I love easy recipes!

  • Reply
    Tricia @ Saving room for dessert
    May 28, 2016 at 5:00 am

    This is absolutely going on my BBQ menu! I’ve always wanted to try making aioli – thank you so much – it is gorgeous!

  • Reply
    Adina
    May 28, 2016 at 2:51 am

    I love this kind of potato salad, but I’ve never thought of making it with aioli. It should be even better than usual, garlic is the best..

  • Reply
    Sara
    May 27, 2016 at 8:38 pm

    Clearly I need to get myself an immersion blender so I can whip up some of this creamy goodness! What an amazing looking salad!

  • Reply
    Susan
    May 27, 2016 at 6:36 pm

    Yum! When I visited Spain, this salad was on many of the bar tapas menus … and yes, it was loaded with coarsely chopped hard-boiled eggs …. incredibly tasty!

  • Reply
    Chris Scheuer
    May 27, 2016 at 5:05 pm

    This looks wonderful, takes potatoes to a whole new level!

  • Reply
    Robyn @ Simply Fresh Dinners
    May 27, 2016 at 3:10 pm

    LOL, I just realized that while I was reading this my neck was cranked forward and my eyes were as big as saucers – LOVE this, Sue! The street vendors in many parts of France and Italy put this type of delicious aioli sauce on their fries and it’s so awesome!
    This will be my new favorite salad for the summer. I can’t wait to make it. Thank you!!

    • Reply
      Sue
      May 27, 2016 at 4:08 pm

      Thanks Robyn, I’m definitely going to do a whole separate post on the fries, I can already taste it!!

  • Reply
    monique
    May 27, 2016 at 1:33 pm

    We are having fish tonight..I’d love this on the side..:)
    Actually I would just eat this:)

    • Reply
      Sue
      May 27, 2016 at 4:09 pm

      Yum, either way! :)

  • Reply
    April
    May 27, 2016 at 1:23 pm

    This looks great but gosh I want some aioli now. You made it sound so good and now I’m tempted to try it!

    • Reply
      Sue
      May 27, 2016 at 4:09 pm

      Luckily April it couldn’t be easier to whip up!

  • Reply
    Melissa
    May 27, 2016 at 12:39 pm

    Mmmm garlicky steroids :). Now I know what I’m making to go with the grilled food this weekend. Thanks for sharing, looks delish!

  • Reply
    pooja@poojascookery.com
    May 27, 2016 at 11:34 am

    OMG! Amazing recipe there!. And amazing photography.

    • Reply
      Sue
      May 27, 2016 at 4:10 pm

      Thanks Pooja <3

  • Reply
    Helen @ Fuss Free Flavours
    May 27, 2016 at 11:25 am

    I’ve never thought of using an immersion blender for emulsifying dressings. What an excellent idea!

    • Reply
      Sue
      May 27, 2016 at 4:10 pm

      You are going to get hooked Helen!!

  • Reply
    Fareeha
    May 27, 2016 at 11:19 am

    This is so cool and looks so delicious. The vibrant color looks so perfect for the weather outside

  • Reply
    JWT
    May 27, 2016 at 11:10 am

    Thank you a million times for posting this, I made it a few minutes after I read the post and it is amazing. I haven’t had aioli since I was in France 5 years ago, i didn’t have any idea that I could make it myself. I used regular eggs because I buy them from a farmer at my market and I know they are good. THANK YOU!!!!!

    • Reply
      Sue
      May 27, 2016 at 4:11 pm

      Farm fresh eggs would make this even more incredible, I’m jealous :)

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