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A Quick and Easy Summer Potato Salad with Aïoli

Posted By brosbottom On June 17, 2022 @ 11:36 am In Food News | No Comments

Summer Potato Salad with Quick Aïoli

Quick Aïoli
1/2 cup mayonnaise (Hellman’s works well.)
1 tbsp whole grain mustard
1 tbsp fresh lemon juice
Kosher salt
Cayenne pepper
2 medium garlic cloves, grated on a fine grater like a Microplane to yield about 1/2 teaspoon

Potato Salad

1 1/2 pds small Yukon Gold potatoes (about 1 1/2 inches in diameter), scrubbed but not peeled
2 hard boiled eggs, coarsely chopped (See cooking tip.)
3 tbsp chopped shallots
Kosher salt and freshly ground black pepper
3 cups loosely packed baby arugula leaves
1 tbsp lemon juice
2 tbsp chopped chives or flat leaf parsley for garnish
2 strips bacon, fried or microwaved until crisp, coarsely crumbled, for garnish, optional

1.For aïoli, place mayonnaise in a medium bowl and whisk in mustard, lemon juice, 1/4 teaspoon salt, and a good pinch of cayenne. Using a fine grater (such as a Microplane), grate garlic cloves and stir into the mayonnaise. When finely grated, garlic cloves will resemble a puree; you’ll need 1/2 teaspoon.(Aïoli can be made a day ahead; cover and refrigerate.)

2.Bring a large saucepan or pot set over high heat and filled 2/3 full with water to a boil. Add potatoes and cook until tender when pierced with a sharp knife, 10 to 12 minutes or more. (If you are using larger potatoes, cooking time will be several minutes more.) Remove potatoes and drain in a colander. Pat them dry with a clean kitchen towel and cool 5 minutes. Quarter potatoes (if large, cut into 8 pieces or cubes) and place in a serving bowl. Add chopped hard boiled eggs and shallots. Toss to combine. Stir in aïoli and mix gently. Season generously with salt to taste (potatoes need a lot of salt) and with several grinds of black pepper.(Salad can be prepared 3 hours ahead to this point. Cover and refrigerate.)

3.At serving time arrange arugula on the bottom of a medium platter or shallow bowl. Toss with 1 tablespoon lemon juice. Mound potato salad on top of arugula. Sprinkle with chives or parsley, and, if using, with crumbled bacon. Serves 4 to 5.

Cooking tip: To hard boil eggs, place eggs in a medium, heavy saucepan (with a lid) and add enough water to cover by 1 inch. Place pan over high heat. Bring to a boil and turn off heat. Cover and let stand for 12 minutes. Rinse eggs under cold running water to cool. Then remove shells.

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