Lemony Potato Salad with Homemade Garlic Aioli

Everyone loves potato salad, but with an extra citrus tang and lighter aioli – your potato salad will be the new favourite!




  • Vegetarian
  • Salads


Lemon Potato Salad

    6-8 medium-sized potatoes
    90 ml fresh lemon juice
    125 ml hot chicken or vegetable stock
    60 ml Canola oil
    5 ml sugar
    5 ml salt
    5 ml finely grated lemon rind
    30 ml finely sliced celery (optional)
    30 ml finely sliced spring onion
    hard-boiled egg slices, for garnish
    red onion slices, for garnish (optional)

Garlic Aioli

    5 ml crushed garlic
    1 large egg yolk
    10 ml lemon juice
    2.5 ml Dijon mustard
    60 ml Food Lover’s Extra-Virgin Olive Oil


Lemon Potato Salad

    Boil potatoes in their jackets; peel off skins and slice thinly while still hot.
    Mix together the lemon juice, stock, oil, sugar, salt, lemon rind, spring onions and celery if using. Whisk until well combined; pour dressing over potatoes and allow to cool. Do not refrigerate; this will allow flavours to develop.
    Just before serving, season with extra salt if required and a sprinkling of freshly ground black pepper. Garnish with egg and onion; serve either with the aioli drizzled over or separately alongside.

Garlic Aioli

    Crush garlic into a smooth paste.
    Whisk together egg yolk, lemon juice and mustard.
    Slowly drizzle in the olive oil, whisking all the time, so mixture does not separate. If it looks like separating, stop adding oil and whisk to emulsify ingredients more, then resume adding oil drop by drop. Once all oil added, whisk in garlic paste.
    Season with salt and pepper to taste. Set aside in fridge until required.
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