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
