In My Kitchen: Garlic Aioli Potato Salad

When I see a recipe that includes the phrase “garlic aioli,” I know shit’s about to get weird. The New York Times had a good start on this recipe, but if you know me, you know that in my kitchen, we measure garlic with our hearts, not with recipes.

You’ll need:

  • 3 large eggs
  • 1 large egg yolk
  • 8 garlic cloves
  • 1/2 teaspoon salt
  • Black pepper
  • 1 tablespoon lemon juice
  • 1 cup olive oil
  • 1/4 cup sour cream
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 pounds small gold potatoes
  • 2 tablespoons chives, finely chopped


  1. Bring a small pot of salted water to a boil. Hard-boil 3 eggs for 15 minutes. When cooked, remove from heat and blanch in a large bowl of ice water.
  2. Bring a large pot of salted water to a boil. Cook over medium-high heat until potatoes are fork-tender, 15-25 minutes. Drain and let cool.
  3. Combine garlic, salt and lemon juice in a food processor. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and sauce is thick.
  4. Scrape into a bowl and stir in sour cream. Stir in celery and red onion.
  5. Peel and dice egg whites. Once potatoes have cooled, dice potatoes into 1/2 inch chunks.
  6. Transfer potatoes and eggs to a large bowl. Toss with dressing and chives. Season with salt and black pepper. Let cool to room temperature, or refrigerate until ready to use.

Source: Adapted from a recipe by the New York Times

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