Baby Potato Salad with Herbed Lemon Aioli

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This is my favorite tangy potato salad made with tender smashed baby potatoes tossed in a garlicky lemon aioli with fresh tarragon and sweet peas. 

The secret scenario for preparing any kind of delicious potato absolutely depends on seasoning them well, whether they’re served on their own or in a classic Nicoise salad with tuna and vegetables. Add acid to the mix and you have a perfect recipe for delectable spuds — hello salt and vinegar fries and chips!

When potatoes are cooked in a saturated salt solution, they turn out incredibly creamy inside, because the salty water boils at a higher temperature. Plus they’re basically seasoned from the inside out, which is the theory behind boiling many foods (like pasta) in water that “tastes like the sea.”

Potato salad dressing – mayo or not?

While some people believe that the perfect potato salad doesn’t involve mayonnaise at all, I’d argue that homemade garlicky lemon mayo (or aioli) is another story. Good homemade aioli delivers a nice balance of tangy richness to just about anything, and tender new potatoes suck the flavors right up.

If you haven’t tried making your own mayo, today is the day! I’ve perfected an easy, foolproof recipe for making lemony aioli that literally takes seconds to make. Otherwise, please try this potato salad with your favorite prepared mayonnaise.

Best baby potatoes for salad

• Low-starch, waxy types, also called “boiling” potatoes and yellow all-purpose potatoes are the best potatoes to use for potato salad. Look for potatoes that are about 1 1/2-inches in diameter.
• Red potatoes are the most commonly available boiling potato, and Yukon Gold is the most common all-purpose — both are available in baby sizes.
• These two types of potatoes work best in a salad because they have tight-grained flesh, which helps them hold their shape when boiled. Fluffy-textured potatoes such as the Burbank Russet tend to become mushy when boiled.

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Baby Potato Salad with Herbed Lemon Aioli

Karen Tedesco

The best tangy potato salad with smashed new potatoes and lemony aioli, with fresh tarragon and sweet peas. Make this for a perfect easy salad or side dish for potlucks, picnics or supper.

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5 from 6 community reviews

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine vegetables

Servings 6 servings

Ingredients

• ▢ 2 pounds (900 g) small yellow potatoes, preferably golf-ball size
• ▢ ¾ cup (220 g) kosher salt, or plain table salt
• ▢ 2 cups sugar snap peas or thawed frozen sweet peas
• ▢ 1 cup Lemon Aioli, or prepared mayonnaise blended with 1 tablespoon each fresh lemon zest, lemon juice and 1 small pressed garlic clove
• ▢ 2-3 tablespoons chopped fresh tarragon, or parsley
• ▢ Freshly ground black pepper

US Customary – Metric

Instructions 

• Put the potatoes and salt in a large pot (at least 5 quarts). Cover with water and bring to a boil.
• Lower the heat and partially cover the pot. Cook until the potatoes are tender when pierced with the tip of a knife, 20-25 minutes. Throw the peas into the pot for the last 15 seconds of cooking. Drain and cool the potatoes 15 minutes.
• Stir together the aioli, tarragon and a good 15-20 grinds of pepper.
• Transfer the potatoes to a serving bowl. Using the back of a large wooden spoon, press down on the potatoes to lightly smoosh and crack them. Add ¾ cup of the aioli to the potatoes and toss gently to coat. Taste and add more aioli if you like.

Karen’s Notes and Tips

• Aioli will keep up to 5 days in the refrigerator.
• Mix the salad just before serving.
• To make a shortcut aioli, stir 1 cup of prepared mayo with the juice and zest of a lemon, a small crushed garlic clove and chopped fresh tarragon (or sub chives, basil or other tasty fresh herb).

Nutrition

Calories: 304kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 560mg | Potassium: 702mg | Fiber: 4g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Salad
• Vegetables

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.