Garlic Aioli Potato Salad
Kicked up potato salad that benefits from the scratch-made aioli.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
pescatarian
- 1 each egg yolks
- 1 tbs lemon juice
- 4 large potatoes waxy, white or yukon gold
- 3 each hard boiled eggs
- .5 tsp kosher salt
- 2 cloves garlic paste or finely minced
- 1 cup evoo the good stuff, no, best stuff
- .25 cup sour cream
- .5 cup celery chopped
- .25 cup onion minced
- 2 tbs chives for garnish
- 2 filets anchovy
- Carbohydrate 53.9030906686297 g
- Cholesterol 754.424687627111 mg
- Fat 108.501700078952 g
- Fiber 0.180624997870215 g
- Protein 53.7148625293029 g
- Saturated Fat 36.4266394015443 g
- Serving Size 1 1 Serving (693g)
- Sodium 798.895575456324 mg
- Sugar 53.7224656707595 g
- Trans Fat 4.86791312794986 g
- Calories 1394 calories
Peel potatoes, cut into large chunks and boil till done. Don't overcook, please. When done, cut into bite sized pieces and frigerate. Chop eggs Combine salt garlic lemon juice and anchovy in a food processor. Pulse. Drizzle in your EVOO and make a thick mayo. Fold in the sour cream. Just before serving, combine cold taters w the aioli and serve, garnishing with chives.
