Pinkeyes and homemade Aioli

Buggar the CSIRO diet this week! I couldn’t resist the “freshly dug pinkeye” sign in copping on the weekend.

I used the potatoes to make the most delicious salmon salad with home made aioli, if you have never made your own aioli or mayonnaise it’s a must try, it tastes so better than a packaged.

The Potatoes where so fresh that the skin almost all peeled off with a wipe of a cloth. To cook the potatoes, clean them by giving them a scrub or scrap with a butter knife, the fresher the potatoes makes them easier to clean. Pink eyes that have been stored for a long period almost need to be peeled. Cover with water in pot with a lid and let simmer for about 25 minutes (depending on the size of the potato) drain and cool.

Aioli
1 large clove garlic
1 egg yolk
1 tablespoon white vinegar
350 approx ml olive oil
salt and pepper

 

In the blender or TM, Crush the garlic, add yolk, vinegar and blend (with TM add butterfly speed 4) and very slowly add the oil in a thin stream, season with the salt and pepper.

For the salad, I served the diced cooled potatoes tossed with aioli, chives, parsley and a tin of tassal roast salmon. Simple.

 

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