New potato salad with aïoli
- Preparation and cooking time
- Total time
- Easy
- Serves 8 as a side
Ingredients
- 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
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.