Aioli-and-Pesto Fingerling Potato Salad Recipe :: The Meatwave
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Baking sheet
- Whisk
- Food processor
- Mandoline
- Skillet
- Slotted spoon
- Paper towel
- Microplane
- Dish
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Fine-mesh sieve
- Blender
- Kitchen scale
- Stove
- Oven
Ingredients
- 1 large egg yolk
- 2 teaspoons fresh juice from 1 lemon
- 1 1/2 teaspoons minced garlic (about 1 large clove)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoons kosher salt
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 cup packed fresh basil leaves, rinsed and dried
- 1/8 cup pine nuts, toasted
- 2 medium cloves garlic
- 3 tablespoons finely grated fresh Parmiggiano-Reggiano cheese
- 3/4 cup thinly sliced shallots
- 3/4 cup canola oil
- 2 pounds fingerling potatoes, halved if small or quartered if large
- Kosher salt
- freshly ground black pepper
- 5 teaspoons white wine vinegar
- Pecorino Romano cheese, for grating
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