Most foods we eat at BBQ and grill parties have the potential to be healthy and sinful all at the same time; the key to unlocking the common ground in these seemingly opposite tokens of the food coin rests in the base ingredients and sauces. As I mentioned in the last post, homemade aioli not only tastes better than store bought mayo, it’s easy to make and you probably already have its ingredients in your pantry and refrigerator.
This easy to make potato salad presents a healthy and more flavorful version of the classic summer favorite. Potato salads come in a wide range of different styles, but often the potatoes are drowning in mass produced RoundUp Ready Canola or soy oil and taste bland, with maybe a drizzle of mustard or some chopped bacon to spice them up. This recipe combines the tang and kick of dill pickles and jalapeno with the earthy smoke of paprika, all set against the bed of a smooth, antioxidant rich aioli and mustard sauce.
½ cup small diced dill pickles
1 tablespoon finely chopped jalapeno
5-6 medium Yukon Gold potatoes
1 tablespoon Dijon mustard
¼ teaspoon smoky paprika
½ cup homemade aioli* (see the recipe below)
Salt and pepper, to taste
1. Place the potatoes in a pot of salted, cool water.
2. Cover the pot and place the potatoes on the stove. Turn the heat up to medium-high.
3. When the water comes to a boil, remove the lid, and turn the heat down so that the water is at a low boil.
4. Cook the potatoes for about 30-35 minutes, or until they just give to a steak knife.
5. Pull the potatoes from the water, and set them aside to cool.
6. While the potatoes are cooking or cooling, make the aioli and prep the other ingredients.*
7. Once the potatoes have cooled and you can work with them, place them on a cutting board and cut them into large diced pieces.
8. Place the potato pieces, diced dill pickles, finely chopped jalapeno, mustard, paprika and aioli in a stainless steel bowl and evenly mix the ingredients.
9. Set aside the potato salad to let the ingredients mingle for about 45 minutes. If it is a hot day or you need to wait longer to serve the dish, put the salad in the refrigerator and take it out about 15-20 minutes before you serve it.
1 large egg yolk
1 tablespoon lemon juice, and to taste
1 tablespoon lemon zest
1 cup extra virgin olive oil
salt, to taste
1. Place the egg yolk, lemon juice, lemon zest, and a pinch of salt in a food processor.
2. Briefly blend the ingredients until they form an emulsion, and then slowlydrizzle in the extra virgin olive oil with the processor on. Start by adding the oil drop by drop as the processor blade turns. Once 40% of the oil is emulsified, you can speed up the rate at which you add the oil, but don’t go too fast or the mixture will break.
3. When all of the oil is emulsified, check the sauce for salt and acidity. Add salt as necessary. If you need more acidity, add another splash of lemon juice.
4. Set the sauce aside. You can prepare the sauce a day ahead of time—if you do prepare it ahead of time, store it in the refrigerator and take it out about 30 minutes before serving to bring it up to room temperature. Do not let it sit out of the refrigerator for more than an hour.