Description
Basically potato salad you can eat with your fingers. Super simple appetizer to please the masses.
Ingredients
- FOR THE POTATOES:
- 3 quarts Water
- 1 cup Fine Grain Salt (table Salt)
- 3 pounds Fingerling Potatoes, Washed
- FOR THE AIOLI:
- 1-½ cup Olive Oil Mayonnaise
- ½ cups Plain Greek Yogurt
- 1 teaspoon Minced Dill Plus Extra For Garnish
- 2 cloves Garlic, Minced
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon Dijion Mustard
- ¼ cups Extra Virgin Olive Oil
Preparation
Bring water to a boil in a large stockpot or soup pot over high heat. When the water begins to boil stir in the salt. Carefully add potatoes being careful not to splash yourself. Bring the potatoes back to a boil, lower heat to a simmer and cook until the potatoes are tender but still firm, about 15 – 20 minutes. Be careful not to over cook the potatoes or they will fall apart during serving.
Fill a large bowl with ice water. Drain the potatoes into a colander then transfer to the ice water to shock and stop the cooking process. Once potatoes have cooled drain and let them air dry.
While the potatoes are boiling prepare the aioli. Combine all of those ingredients in a large bowl and whisk together until well combined. Refrigerate to allow the flavors to meld.
When the potatoes have dried cut them in half lengthwise. Serve potatoes with aioli, garnish with dill.
