There’s no doubt about it, potato salad is a classic dish made for outdoor summer meals. From picnics and barbecues to potlax And for family dinners, a simple potato salad recipe can easily be obtained Feed the crowd With a handful of ingredients.
This particular potato salad recipe is courtesy of Alison and Jay Carroll, who brought us the dish while our team was visiting. Joshua Tree House. And when we say it’s beyond simple, we mean it. Requiring only 6 ingredients, the recipe brings all the summery flavors we crave at the party. It stunned our team with its elegant simplicity—with no mayonnaise in sight.
Alison Carroll’s Simple Potato Salad with Smoked Chili Aioli
This olive oil mayonnaise recipe is a twist I’ll include in all my future potato salad projects. This makes the dish less heavy and ten times healthier. This simple chili aioli also packs plenty of heat that perfectly complements the potatoes and hard-boiled eggs.
Looking for a twist on a classic Southern dish? Look no further.
- 10 Small Yukon gold potatoes
- 5 egg
- 1 Lemon
- Smoked chili pepper
- olive oil
- 1 cloves and garlic
- fresh dill
- salt pepper
- pickled garlic pieces*
- Preheat the oven to 375 Fahrenheit. Pierce the potatoes with the tines of a fork. Rub with olive oil and season with salt and pepper.
- Put them in a skillet and roast them until they are tender with a fork. While the potatoes are cooking, make the aioli. You could certainly use a whisk or a mortar and pestle and some good elbow grease to get the job done, but when I host I want the ease of a food processor.
- Start by grating the garlic clove in the bowl of the processor. Add the juice of one lemon and let it steep for a few minutes. Add 2 egg yolks, a pinch of smoked chili, and a pinch of salt and mix well. Slowly drizzle the olive oil, the slowest stream into the mixture until it emulsifies. Loosen it with a few drops of water if needed. Taste and adjust seasonings if needed. sit aside.
- Boil the remaining 3 eggs by bringing a small pot of water to a rapid boil and lower it into the eggs and cook for 8 minutes to get a slightly jammy yolk. Cool in an ice bath, peel, and cut into quarters.
- When the potatoes are done, cut them into irregular shapes. Toss with plenty of olive oil and the garlic cloves or capers (2 tablespoons will suffice). Add the black pepper and fresh dill with a heavy hand. Serve with smoked chili aioli on the side or spoon it into a shallow bowl and pour the potatoes over it.
* I marinated the garlic chops in advance. You can make a simple saline solution or soak it overnight in some vinegar in the fridge. I cut mine and reallocated some of the brine I had in the fridge for 2 days. A handful of capers would also work well with some salty pickles.