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.
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
- • 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. - • While the potatoes are cooling, slice lemon into wedges.
• Finely chop dill and spring onion. - • 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. - • Transfer creamy potato salad to a serving dish. Garnish with remaining dill and spring onion.
• Serve with remaining lemon wedges. Enjoy!