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
- 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.