New Roasted Potatoes Salad with Creamy Aïoli

This weekend ahead is kind of a big deal for me… It’s my Godson’s Christening. I can’t wait to spend time with friends and that cheeky, charming little button of a godson. And an occasion to dress up feels pretty good, too. Currently, in that hot sweaty sweatpants state I’m in, nothing sounds more fancy. Did I mention there’s also a big local crayfish dinner party, swedish style, al fresco, to start the weekend off? Yes, i’m a lucky girl. It’s good to count and recount the blessings.

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For this potato salad number that’s anything but the usual and average potato salad at all, I thought why not make it from roasted instead of boiled potatoes? The result is an even more fragrant and definitely creative little (side or main) dish, perfectly suitable for your next bbq, potluck or picnic.

If you, like me, have shied away from making your own mayonnaise or aïoli (and what’s really the difference anyway between these two, do you know?), then look no further: I found that adding enough lemon juice (at the beginning of the whisking) and some heavy cream (for creaminess and to make it more dressing-like) is all it needs to make a home made mayo look and taste like the real deal.

New Roasted Potatoes Salad with Creamy Aïoli

1 kg new potatoes
2 tbsp. olive oil
5 garlic cloves, whole
coarse sea salt
5 twigs rosemary
5 twigs thyme
1 yolk
1 cup rapeseed oil
1/2 lemon, juice
1/4 cup heavy cream
1 bunch chives, finely sliced
salt, pepper to taste

Brush the potatoes with the olive oil, spread on a baking sheet, sprinkle with coarse sea salt. Add the whole garlic cloves and the herbs. Roast at 220 C / 400 F for a good 25 minutes or until golden brown and crispy outside. You might want to toss the potatoes midway, so they roast evenly.

Let cool, then remove the herbs (discard these) and the garlic (put aside to cool). When the roasted garlic cloves are cool, mash them with the flat side of a knife and / or chop very finely. We will need the garlic to intensify the aïoli!

In a small bowl, combine the egg yolk with a good squeeze of lemon and a pinch of salt. Stir well with a whisk. now continue to whisk while you drizzle in the rapeseed oil. The mayo needs to come together (“emulsify”) and turn a little more solid. Towards the end of the olive oil, you can also add more at a time. Now you can tweak your mayo to your heart’s desire: add a little more lemon juice, some heavy cream and salt, and whisk well to combine. Add the garlic and chives. season with salt and pepper. Drizzle on top of the roasted potatoes and serve cold.

One comment

  1. Millie | Add A Little
    20. July 2015 at 8:06

    This looks wonderful! I love roasted potatoes and what a wonderful side dish this would make: hot or cold!

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