Baby Potato Salad with Herbed Lemon Aioli
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.
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
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.
Notes
- 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: 304kcalCarbohydrates: 34gProtein: 4gFat: 15gSodium: 560mgFiber: 4gSugar: 2g
