Baby Potatoes with Aioli

Thank you Mary Ann Anschutz for this recipe!

There are two methods of making the Aioli here. The first is using mayonnaise and adding ingredients. The 2^nd is the traditional method which uses raw egg.

1 lb baby or small red potatoes

½ cup Hellmann’s mayonnaise or 1 egg yolk & 5 tablespoons olive oil & 5 tablespoons corn oil

2 tablespoons fresh lemon juice

2 cloves garlic

Salt & pepper

Olive oil

1 tablespoon chopped flat leaf parsley

Aioli 1^st method: In a small bowl combine mayonnaise, lemon juice and garlic with a whisk. Thin it out with a little olive oil.

Aioli 2^nd method: In a food processor with a metal blade combine the egg yolk, lemon juice, garlic, salt and pepper. Blend well. With the motor running add the olive oil & then the corn oil first by drops & then in a slow steady stream until the sauce is thick and smooth. You can also do this by hand with a bowl and whisk.

Set the Aioli aside. It should be the consistency of a sauce so it can coat the potatoes. Quickly add 1 tablespoon water to thin the sauce.

To prepare the potatoes, cut them in half or quarters to make bite size pieces. If they are very small, leave them whole. Place them in a pan of cold water and bring to a boil. Cover and simmer 7 minutes or just until tender. Do not overcook. Drain and place into a large bowl. While the potatoes are still warm add the sauce and toss well. Let stand 20 minutes to allow potatoes to marinate in the sauce.  Transfer to a warmed serving dish and sprinkle with parsley. Alternatively the Aioli can be served separately, allowing diners to dip potatoes themselves.

Nutrition Note: Vit C rich potatoes with skins retain more fiber & nutrients.