Potatoes in Garlic Mayonnaise
This recipe is for potato salad with a twist – there is garlic in the mayonnaise. It is a very popular free tapa served with drinks in Spain, especially around Madrid. It goes great with any barbeque or can be served as a tapa. Don’t worry too much about the measurements as you can adjust them according to taste. I tend to add lots of garlic making it an almost spicy dish.
Makes enough for a tapa for about 8 – 10 people
- 750g potatoes peeled and cut into mouth sized chunks (this is the weight of potatoes after peeling) – you can also leave the skin on the potatoes if you prefer
- 300ml of ali oli
- 1 tablespoon finely chopped fresh parsley – optional
- salt and freshly ground black pepper
Making the Ali Oli
Ingredients: These measurements are a very vague guidelines just to give you a general idea of how you might mix the mayonnaise and garlic. In reality you really can’t go far wrong by adjusting them to suit your own taste
- 500ml Mayonnaise (see Mayonnaise Recipe)
- 2 or 3 cloves of garlic
Method: Make the mayonnaise following the recipe or use a shop-bought version. Crush the garlic and add about two-thirds of it to the mayonnaise. Taste it and add the remains of the garlic if required.
Add the chunks of potatoes to salted boiling water and boil for 10 – 15 minutes until tender. Drain the potatoes and leave to cool for about an hour.
Once the potatoes are fully cooled put them in a bowl and add approximately 300ml of ali oli (or more if you prefer). Each potato chunk should be fully coated in the garlic mayonnaise. Taste and add more salt and pepper if required. Add the parlsey and mix it through the garlic potatoes.
Cover the bowl and chill in the fridge for at least an hour before serving. They will keep for a couple of days.