How was everyone’s 4th of July?
We celebrated with lots of family, fireworks and, of course, food!
I was actually hoping to get this recipe up for you last week, but being around our nieces and nephews has pretty much made me not want to do anything else but play. I’m not going to lie, I wouldn’t have it any other way!
Now, I know this potato salad isn’t the most beautiful dish I’ve ever made but sometimes delicious food doesn’t photograph well. So I’m sharing it anyway because it is DANG good and a recipe that should be on repeat in your home this summer (it is in mine!)
To make the salad, simply pan roast some red potatoes with butter, salt and a touch of dill. Boil a few eggs, whip up the aioli dressing in a food processor or blender, then add everything together and serve! Pretty easy and what makes this potato salad really special is the homemade aioli. It adds the perfect amount of bite to this, and when serving, be sure to add a wedge of lettuce that way it can be truly eaten as a salad!
- 6-8 red potatoes, halved
- 2 tbs. butter
- ¼ cup chicken broth
- ½ red onion, thinly sliced
- ½ bell pepper, diced
- 1 head of iceburg lettuce
- 1 package of fresh dill
- 3 eggs
- ¼ cup grapeseed oil
- ¼ cup olive oil
- 2 eggs
- 2-3 garlic cloves (Depending on preference)
- The juice of 1 lemon
- 1 tbs. dijon mustard
- 1 tsp. salt
- A crack of fresh peper
- Bring a medium-sized pot of water to a boil.
- Meanwhile, add the butter to a large pan and gently heat until melted.
- Add the halved potatoes (cut-side-down), sprinkle with salt and a few sprigs of fresh dill, then turn up the heat to medium-high and let sear for about 6-10 minutes.
- Once the flesh of the potatoes is nice and brown, flip them so that the skin is facing down and add the chicken broth. Cover with a lid and let steam for another 10 minutes, or until tender.
- Once the pot of water has come to a rolling boil, add the eggs and cook for about 7 minutes.
- Once they are finished, set aside to cool. Then peel and slice into third.
- To make the aioli, add all of the ingredients except for the olive oil to a food processor. Begin blending and slowly add the oil to create an emulsion.
- Once the aioli is completely smooth, remove from the food processor and set in the fridge to chill for about 10-15 minutes.
- To a large bowl, add the roasted potatoes, red onion, diced peppers and dill as well as about ¼ cup of the aioli.
- To serve, place the potato salad on the plate first.
- Add a wedge of iceburg lettuce, then top with the sliced hard boiled eggs.