Potato salad: the age old stand by for casual parties, barbecues, family dinners. A bad one is bland and dull and very uninspiring. A good one though can be a fabulous addition to a menu.
I love this one because it has a bit of spice, some un-potato-salad-like flavours, and the homemade aoli is gorgeous. It is worth the effort to make your own – and it really is easy.
- 1.5 kg baby potatoes
- 125 g pepperoni
- 2/3 c well drained sun dried tomatoes
- 4 T pine nuts, toasted
Boil the potatoes until just cooked and cut into large chunks. Cut pepperoni into thin slivers and dice the tomatoes. Gently mix all ingredients together.
- 3 egg yolks
- 2 cloves garlic, finely crushed
- 2 T freshly squeezed lemon juice
- 3/4 c grapeseed oil
- 1/2 c finely chopped fresh basil.
Beat egg yolks, garlic and juice in a medium sized bowl until smooth. Gradually beat in the oil, initially a few drops at a time. Once you’ve added about 1/3 of the oil, you can add the remainder in a fine stream as you beat the mixture. Stir in the basil.
Adapted from Salads / Australian Women’s Weekly. Sydney: AWW Home Library, 1992.