Skip to main content

Featured

Spicy Pineapple Shrimp

 Spicy Pineapple Shrimp Spicy Pineapple Shrimp This Spicy Pineapple Shrimp dish combines the sweetness of pineapple with a spicy kick, making it a tropical and flavorful delight. It’s quick to prepare and pairs perfectly with rice or noodles for a complete meal. Ingredients (Serves 4) 1 pound large shrimp, peeled and deveined 1 cup fresh pineapple chunks (or canned, drained) 1 red bell pepper, sliced 1/2 red onion, sliced 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon olive oil or vegetable oil 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon Sriracha (adjust to taste) 1/2 teaspoon red pepper flakes (optional) Juice of 1 lime Salt and freshly ground black pepper, to taste 2 tablespoons fresh cilantro, chopped (for garnish) Cooked jasmine rice or noodles (for serving) Instructions 1. Prepare the Shrimp Rinse the shrimp and pat them dry with paper towels. Season lightly with salt and pepper. 2. Make the Sauce In a small bo...
Post a Comment
Read more
Labels

Potato Salad with Homemade Aioli

 Potato Salad with Homemade Aioli


Potato Salad with Homemade Aioli

This Potato Salad with Homemade Aioli is a creamy, rich, and flavorful twist on the classic potato salad. The homemade aioli dressing is garlicky, smooth, and complements the potatoes perfectly.

Ingredients:

For the Potato Salad:

  • 2 pounds baby potatoes (or any small potatoes, halved or quartered)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh herbs for garnish (parsley, chives, or dill)

For the Homemade Aioli:

  • 1 egg yolk (room temperature)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced or grated
  • 1 cup extra virgin olive oil (or a combination of olive oil and neutral oil like canola)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Potatoes:

    • Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes or until the potatoes are tender and easily pierced with a fork.
    • Drain the potatoes and let them cool slightly. Once they are cool enough to handle, cut them into halves or quarters if they aren't already. Drizzle with a tablespoon of olive oil and season with salt and pepper.

  2. Make the Aioli:

    • In a small mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and minced garlic.
    • Slowly add the olive oil in a very thin stream while whisking vigorously. You want to emulsify the mixture so it becomes thick and creamy. If you’re using a food processor or hand blender, you can do this step much faster by pulsing or blending.
    • Continue to add the oil slowly until it’s all incorporated and the aioli has thickened. Season with salt and pepper to taste.

  3. Assemble the Salad:

    • In a large bowl, combine the cooked potatoes with the homemade aioli dressing. Toss gently until all the potatoes are coated in the creamy aioli sauce.
    • Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

  4. Garnish and Serve:

    • Garnish with fresh herbs like parsley, chives, or dill for a fresh, colorful touch.
    • Serve the potato salad warm or chilled.

Tips:

  • Aioli Variations: For an added flavor boost, you can mix in some grated Parmesan cheese, smoked paprika, or fresh herbs into the aioli.
  • Make-Ahead: The potato salad can be made ahead of time and stored in the refrigerator for a few hours, or overnight, to let the flavors meld together.
  • Vegan Option: Use a vegan egg substitute like aquafaba (chickpea water) or a store-bought egg replacer to make this aioli vegan-friendly. Alternatively, you can use vegan mayo.

This Potato Salad with Homemade Aioli is perfect for picnics, barbecues, or as a side dish for any meal. The creamy aioli dressing adds depth and flavor, making this salad a standout dish!

Labels:

Comments

Post a Comment

Popular Posts