Monday, April 25, 2011

Aioli Potato Salad

I haven't forgotten about the blog, but none of the recipes or foods we've tried lately have really been worth posting about. But since picnic weather is fast approaching (though you'd never know it from Utah's weather lately) I thought I'd post one of my favorite summer recipes. It's a very zippy potato salad and really easy to make. The recipe makes enough to bring to a potluck, so if you're just making it for home use you'd want to cut it in half.

9 red-skinned potatoes (medium to large), cut into cubes of your favorite size
1 cup chopped green onions
1 1/2 cups mayonnaise or Miracle Whip
2 Tbs lemon juice
1 1/2 Tbs mashed garlic
2 tsp salt
1 tsp fresh black pepper

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain, pour into a large bowl, and toss with the green onions.
2. Mix everything else in a separate bowl and then toss with warm potatoes.
3. Cover and chill overnight.

The original recipe says to boil the potatoes and then cut them, but I've had an easier time cutting them first. Starting them out in cold water helps them stay firm. You can use white potatoes or Yukon Golds, but not russets.