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Creamy Aioli Potato Salad with Dill & Spring Onion | Serves 2

Creamy, zesty, with a mild onion flavour coming from spring onion, this potato salad ticks all the boxes! Bonus: we've added the best garlic aioli to take the flavour factor to another level.

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lunch-salad sides-salad eat-less-meat
Prep: 20 mins
Cook: 20 mins
Servings: 2

Ingredients

2 servings
  • olive oil
  • 1 sachet vegetable stock powder
  • 3 potatoes
  • 0.5 lemons
  • 1 bag dill
  • 2 spring onions
  • 1 packet garlic aioli
  • 0.25 tsp salt

Instructions

  1. • Bring a medium saucepan of water to the boil and add vegetable stock powder.
    • Peel potato and cut into bite-sized chunks.
    • Add potato to boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.
  2. • While the potatoes are cooling, slice lemon into wedges.
    • Finely chop dill and spring onion.
  3. • In a large bowl, combine garlic aioli, a generous squeeze of lemon juice, the salt, a pinch of pepper, 1/2 the dill and 1/2 the spring onion.
    • When the potatoes have cooled, add to the bowl and toss until well coated.
    TIP: Add more or less lemon juice to taste.
  4. • Transfer creamy potato salad to a serving dish. Garnish with remaining dill and spring onion.
    • Serve with remaining lemon wedges. Enjoy!