21-05-16 Aioli with Jersey Royal Potatoes



Aioli is an unctuous garlicky version of mayonnaise, utterly delicious and when I made this I thought it was crying out to be partnered with some new season Jersey Royals to make the best potato salad ever.

  • 3 free-range egg yolks
  • 4 garlic cloves
  • juice of half a lemon
  • salt
  • black pepper
  • 1 pinch of saffron
  • 150ml olive oil
  • 1 shallot, finely chopped
  • 2 tbs capers
  • 1 tbsp of finely chopped parsley
  • 1 tbsp of finely chopped chives
  • 500g Jersey Royal potatoes, boiled until tender and allowed to cool to room temperature

Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch each of salt and pepper in a food processor then slowly pour the olive oil in a steady stream through the funnel while the food processor is running, until it forms a thick sauce. Stir in the shallots, capers and herbs.

Cut the potatoes into even sized pieces then combine with the aioli.

Serve with some salad leaves or pea shoots.


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