Indulge in a delectable fusion of creamy potato salad paired with the aromatic charm of basil aioli in this easy-to-make recipe.
SERVES 6 as a side
INGREDIENTS
- 1 kg Baby potatoes, sliced in half
- 1 Bunch of radishes, cut into quarters
- ½ cup Pitted black olives
- 3 Spring onions, finely sliced
BASIL AIOLI
- 1 cup Basil leaves
- 1 cup Vegan mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 1 Garlic clove
- 1 Lemon, juice
- ½ tsp Sea salt, or to taste
- Pepper, to taste
METHOD
1 Place the potatoes into a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes or until the potatoes are cooked through.Pierce with a knife to check. Drain the potatoes and then set aside to cool.
2 To make the basil aioli, place all the ingredients into a blender and blend until smooth. Taste and season with salt and pepper to taste.
3 Place the potatoes into a large bowl with the prepared radishes, olives, and spring onions. Add the basil aioli and then toss to evenly coat everything with that delicious aioli.
RECIPE: Yalia Yilmaz
This recipe was originally published in the article Celebration Season in Issue 34 – Secrets of Self-Care. You can purchase this issue and enjoy more enchanting content here.
