Garlic Aioli Potato Salad Recipe

Name: Garlic Aioli Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 2 garlic cloves, grated; 1/2 teaspoon kosher salt, more as needed; 1 tablespoon lemon juice, more as needed; 1 large egg yolk; 1 cup extra-virgin olive oil; 1/4 cup sour cream; 1/2 cup finely chopped celery; 1/4 cup finely chopped red onion; 2 pounds small waxy white or yellow potatoes, roughly about the same size; Black pepper, as needed; 2 tablespoons finely chopped chives, for garnish

Servings: persons

3 large eggs
2 garlic cloves, grated
1/2 teaspoon kosher salt, more as needed
1 tablespoon lemon juice, more as needed
1 large egg yolk
1 cup extra-virgin olive oil
1/4 cup sour cream
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 pounds small waxy white or yellow potatoes, roughly about the same size
Black pepper, as needed
2 tablespoons finely chopped chives, for garnish

1
Place 2 eggs in a small pot with water to cover.
2
Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes.
3
Transfer eggs to a bowl of ice water to cool.
4
Peel and dice small.
5
Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine.
6
Pulse in egg yolk.
7
With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick.
8
Scrape into a bowl and fold in sour cream.
9
Fold in celery and red onion.
10
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch.
11
Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
12
Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
13
Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing.
14
Let cool to room temperature, or refrigerate until ready to use.
15
Just before serving, toss with some of the remaining dressing to taste (if desired).
16
Season with black pepper and add more salt if necessary.
17
Sprinkle with chives.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggs, 2 garlic cloves, grated, 1/2 teaspoon kosher salt, more as needed, 1 tablespoon lemon juice, more as needed, and more.

Yes, Garlic Aioli Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Garlic Aioli Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions