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Potato Aioli

Aioli Potatoes. Cooked new potatoes or deli potato mixed with aioli is garlicmayonnaise. Potatoes and gravy accessories in one. A kind of potato salad that is suitable for grilled meat, chicken, fish, vegetables, etc..

Ingredients for Potato Aioli:

Servings: 4 aioli potatoes

  • Preparation: 5 minutes
  • Cooking time: 25 minutes
  • Ready in: 30 min
  • 20-24 pieces of fresh potatoes or gourmet potatoes, about 7-8 small fresh potatoes per serving or 4-5 larger
  • 4 spring onions or 100 g green beans
  • 3 tablespoons mayonnaise
  • 2 tablespoons matyoghurt
  • 1 clove garlic
  • Salt and pepper

 

How are you cooking Aioli Potatoes:

spring onion

  • Wash, trim and divide the potatoes. Share larger potatoes in half. Less can be cookedwhole.
  • Boil the soft for about 20 minutes.
  • Squeeze garlic into a bowl and mix with mayonnaise and matyoghurt.
  • Clean and cut the ugly leaves of vårlökarnas blast. Cut it about 10 cm up from the onion.Save and shred foliage. Vårlökarna you can boil in water for 5 minutes and serve as an accessory.
  • Boil the tops of the potatoes the last 5 minutes.
  • Do you use green beans so clear them and divide them into 3 cm pieces. Cook thebeans with potatoes the last five minutes.
  • Drain and let potatoes cool slightly.
  • Mix the potatoes (with spring onions or beans), garlic mayonnaise to potato salad in a bowl and serve lukewarm. It can also be cooled and stored in the fridge and served cold.

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