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New potato salad with aïoli

• Amanda James

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Serves 8 as a side

Easy

Total time: 50 mins

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Crisp, golden potatoes are paired with fresh radish and zingy aïoli in this summery dish (a great side for your next barbecue)

Gluten free

Vegetarian

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Try this new potato salad recipe and check out our classic potato salad, niçoise salad, Greek salad and more summer salad recipes.

Ingredients

Nutrition

• 1kg baby new potatoes

• 80g salted butter

• 1 large onion

  finely chopped

• 2 cloves garlic

  crushed

• 1 tsp yellow mustard seeds

  lightly crushed

• 2 tsp coriander seeds

  lightly crushed

• 1 tsp Dijon mustard

• 1 lemon

  jucied

• 200g radishes

  thinly sliced

• a bunch dill

  roughly torn

AIOLI

• 2 egg yolks

• 2 large cloves garlic

  crushed

• 2 lemon

  juiced

• 250ml olive oil

  plus extra for frying

Nutrition: per serving

• kcal490

  low

• fat41.4g

• saturates10.2g

• carbs22.7g

• sugars5.6g

• fibre4.3g

• protein4.3g

• salt0.3g

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Method

• step 1

  Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.

• step 2

  Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.

• step 3

  Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.

• step 4

  In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.

• step 5

  Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.

• step 6

  Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

Check out more new potato recipes here

Authors

Amanda James

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