The Pioneer Woman Tasty Kitchen
Profile Photo

Fingerling Potatoes with Lemon Dill Aioli

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Basically potato salad you can eat with your fingers. Super simple appetizer to please the masses.

Ingredients

  • FOR THE POTATOES:
  • 3 quarts Water
  • 1 cup Fine Grain Salt (table Salt)
  • 3 pounds Fingerling Potatoes, Washed
  • FOR THE AIOLI:
  • 1-½ cup Olive Oil Mayonnaise
  • ½ cups Plain Greek Yogurt
  • 1 teaspoon Minced Dill Plus Extra For Garnish
  • 2 cloves Garlic, Minced
  • 1 whole Lemon, Zest And Juice
  • 1 Tablespoon Dijion Mustard
  • ¼ cups Extra Virgin Olive Oil

Preparation

Bring water to a boil in a large stockpot or soup pot over high heat. When the water begins to boil stir in the salt. Carefully add potatoes being careful not to splash yourself. Bring the potatoes back to a boil, lower heat to a simmer and cook until the potatoes are tender but still firm, about 15 – 20 minutes. Be careful not to over cook the potatoes or they will fall apart during serving.

Fill a large bowl with ice water. Drain the potatoes into a colander then transfer to the ice water to shock and stop the cooking process. Once potatoes have cooled drain and let them air dry.

While the potatoes are boiling prepare the aioli. Combine all of those ingredients in a large bowl and whisk together until well combined. Refrigerate to allow the flavors to meld.

When the potatoes have dried cut them in half lengthwise. Serve potatoes with aioli, garnish with dill.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Brown Sugar & Molasses Chicken Wings
Profile Photo by Jared Graves in Appetizers
This ultimate combination of savory and sweet will be a major...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Heirloom Tomato Ricotta Tart
Profile Photo by Kelley Simmons @ Chef Savvy in Appetizers
A super colorful Heirloom Tomato Ricotta Tart. Ripe tomatoes layered on...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Korean Style Zucchini
Profile Photo by Dax Phillips in Appetizers
Garden fresh zucchini, quartered, and lightly sauteed in Korean gochujang paste....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chocolate Peanut Butter S’mores Dip
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
This Chocolate Peanut Butter S'mores Dip is loaded with peanut butter,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


BLT Stuffed Avocados
Profile Photo by PW Food & Friends in Appetizers
Ripe avocados are filled with crispy bacon bits, homemade bacon fat...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy