There’s something wonderfully summery about a good potato salad. It’s the reliable sidekick to anything hot off the grill—whether it’s classic burgers, herby grilled chicken, or a juicy steak. Plus, you can make it ahead of time and skip heating up the oven (one of my summer kitchen rules).
Potatoes are essentially the blank canvas of the culinary world, which means endless flavor possibilities. Growing up, my mom made a traditional mayo-based potato salad. I adored it—but I’ve never tried to recreate it. Maybe it’s the lack of a written recipe or maybe I’m just letting it live on in perfect nostalgic form.
This version feels like a gentle nod to hers. While classic aioli is made with garlic, salt, and oil, I’m using what some call ‘American aioli’—a bit closer to a garlicky mayo, thanks to the addition of egg yolk. It’s simple, silky, and flavorful.
I prefer to make the aioli in a blender or small food processor to ensure proper emulsification—that magical union of oil and liquid. My mini Cuisinart even has tiny holes in the lid to keep the oil from rushing in too fast (slow and steady wins the aioli race). But if you’re feeling ambitious, a whisk and some elbow grease will also do the trick.
To give this salad a seasonal twist, I tossed in sugar snap peas from our CSA (Bryn Clovis Farm in Malvern, Pennsylvania). They add a fresh crunch and a pop of color. A final flourish of fresh basil from my garden ties everything together—it plays beautifully with the lemon and garlic in the aioli.
I served this alongside Riegl Palate’s Honey-Lavender-Lemon Chicken for a dinner that was bright and balanced.
You will likely have leftover aioli. I recommend serving it drizzled on some steamed summer vegetables or alongside simple grilled chicken. This sauce will keep for a week in the refrigerator.
Garlic Aioli Potato Salad
Ingredients
- 1/2 pound 8 ounces sugar snap peas, strings removed see Notes
- 2 pounds small gold and/or red potatoes see Notes
- 1 large garlic clove
- Kosher salt
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup extra-virgin olive oil
- 1 cup of fresh basil thinly sliced (chiffonade-style)
- Flaky sea salt such as Maldon for sprinkling
Instructions
- Using a steamer insert, steam the sugar snap peas over high heat for 5 to 7 minutes or until just cooked. Transfer them to a bowl filled with ice and water to stop the cooking. Remove them from the bowl and put them on a paper towel to dry out.
- Add potatoes to the same steamer. Steam potatoes over high heat until you can easily break them with a fork, about 20 to 25 minutes.
- While the potatoes are cooking, in a small food processor or blender, process garlic with a healthy pinch of Kosher salt.
- Add egg yolk, Dijon mustard and lemon juice. Process until smooth.
- Add the extra virgin olive oil to a measuring cup. While the motor is running, slowly drip (not pour) the oil into the egg mixture until it begins to thicken. Gradually increase the oil to a thin steady stream, blending to a uniform creamy consistency. Season with salt. (If aioli breaks while blending, drizzle in a little lukewarm water a few drops at a time until consistency is reached again.)
- Add the sugar snap peas and hot potatoes to a bowl and toss with aioli until well coated.
- Cover and let sit at room temperature for an hour. If you’re making it more than an hour in advance, refrigerate it and bring it out a half hour before serving. Transfer the extra aioli to the refrigerator.
- Just before serving, toss the sugar snap peas and potatoes with additional aioli and basil. Sprinkle the salad with flaky sea salt.
Notes
- Don’t have sugar snap peas? No worries—this dish is still great without them.
- If you're using larger potatoes you'll want to cut them into at least quarters.
- You may have extra aioli. It’s great drizzled on grilled chicken or vegetables.
- Aioli can be made a few days in advance and will keep for a week in the refrigerator.
I made this without the snap peas and it was delicious! Have you tried it with the basil incorporated into the aioli? I am tempted to try!
Allison – I am so happy to hear that you like this! I have not incorporated the basil into the aioli, but I like that idea. I recommend adding roughly chopped basil (1 cup or an amount to your liking) in step 4 (with the egg yolk, etc.) and processing until smooth and then moving on to the oil step. I’d love to hear what you think if you try it!
I tried it both ways and it was better with the torn basil than with the basil incorporated into the aioli. Thank you for the recipe!
Allison – Thank you for not only testing it out with the torn basil but also for sharing your results. I appreciate your help with Riegl Palate!