So, I'm figuring that after you saw my recipe for Grilled Artichokes with Herb Aoli, you right away made them and now are wondering what to do with all the leftover aoli, right?
No? Well, now I've got a recipe for a fantastic potato salad for you to plan to make with the aoli left over when you do make the Grilled Artichokes! After all, we don't want the lovely sauce to go to waste, do we?
Spicy Herbed Potato Salad
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup herb aoli1 tablespoon yellow mustard
1 very finely diced jalapeno pepper
1/2 tablespoon very thinly sliced garlic
1/2 cup small dice red onion
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool.
Place the potatoes in a large mixing bowl. Add the vinegar and toss to coat all of the potatoes. Set aside.
In a small bowl, combine the herb aoli, mustard, garlic, peppers, and onions. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
This recipe is easily customizable - add more or less pepper or mustard to taste. Or a spicy brown mustard. Or add some more herbs. It is really all about what you like.
One trick I found that saves some time is to store the aoli in a mason jar. I can then mix the ingredients to the jar, shake it, and pour it onto the potatoes. I like to make salad dressings in mason jars as well - easy to make, shake and serve.
Do you like potato salad? Is your recipe mayo based or vinegar based?