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Black Garlic Potato Salad

Chef Leonard Hollander - Arbor

Seasonal
Soups & Sides
All seasons

INGREDIENTS

POTATOES :
3# Norland red or similar potato

VEGETABLES :
1⁄2 cup diced of each of the following :
red onion
celery
carrot
(optional : fennel)

AIOLI :
Black garlic aioli
1 egg yolk
6 cloves black garlic
2⁄3 cup olive oil, extra virgin preferred
2 tsp grainy mustard
1/2 tsp Salt
1 tsp Sherry vinegar


DIRECTIONS
FOR THE POTATOES:
In a medium pot, cover the potatoes with water completely and add 2 tbsp salt, bring the water to a simmer and cook until potatoes are fork tender, remove from water and cool completely before using. Cut into large cubes.

VEGETABLES :
Combine all vegetables and sprinkle lightly with salt, allow to sit for 20-30 min, toss again and pour off any liquid that collects.

FOR THE AIOLI:
In a mortar and pestle, mash the black garlic and salt together. Add the egg yolk and mix thoroughly. While vigorously mixing, have a friend slowly stream in the oil, continue until all the mixture thickens into a rich velvety spread. Mix in sherry vinegar and adjust salt to your liking

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