GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
POTATO AND PEA SALAD WITH CHIVE AïOLI
Categories Salad Garlic Mustard Potato Side Vegetarian Pea Summer Chive Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
- Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
SALAD OF ROASTED POTATOES AND MUSHROOMS ON SPINACH W/BASIL AIOLI
This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same.
Provided by Nose5775
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees Fahrenheit
- Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
- Sprinkle salt, pepper, and thyme over potatoes and toss again
- Put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside
- While the potatoes are cooking, prepare the aioli:
- Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth
- Whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition
- Gradually whisk in the lemon juice and water
- Taste the aioli and adjust the seasonings
- Stir the basil into the aioli
- Refrigerate the aioli
- Increase the oven temperature to 500 degrees Fahrenheit
- Clean the mushroom caps
- Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil
- Roast the mushroom caps for 6 minutes
- Remove the mushrooms from the oven, and quickly close the door to retain the heat
- Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them
- Roast the mushrooms another 6 minutes
- Make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper
- Toss the spinach lightly with the vinaigrette
- Cut the mushrooms into 1-inch pieces
- To serve: Place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 Tablespoon of the aioli on top
Nutrition Facts : Calories 795.8, Fat 73.8, SaturatedFat 10.5, Cholesterol 62.9, Sodium 234.4, Carbohydrate 31.7, Fiber 5, Sugar 2.4, Protein 6.3
GARLIC AIOLI
This aioli is the perfect complement to our Tri-Tip Steaks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 teaspoons oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.
- Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered, for up to 2 days; do not leave unrefrigerated for longer than 1 hour.
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
ROASTED POTATOES WITH GARLIC AIOLI RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F degrees. Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until crispy and golden brown. Do not turn them, they will be crispy on both sides. In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.
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- Preheat oven to 400. Toss potatoes with 2 T of the olive oil, 3/4 t coarse salt and 1/2 t freshly ground pepper. Roast for 40 minutes, turning about the halfway mark. (Important tip: To make the potatoes crisp and golden do not crowd the potatoes on the baking sheet. Air needs to circulate around the potatoes to make them beautiful and crisp. And golden and delicious!)
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