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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
vegetable stock powder
3
potato
½
lemon
1 bag
dill
2 sprig
spring onion
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• 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!
