Sunday, February 3, 2008

Recipe of the Week: Potatoes Aioli

Potatoes Aioli
3/4 lb salad potatoes
1/2 cup mayonnaise (the real stuff no miracle whip please)
3 garlic cloves, mashed to a paste or put through a garlic press
2 tablespoons parsley, minced (I use chives sometimes instead)

Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).

Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.

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