Ajo Blanco Potato Salad | Appetizer, Entree, Salad and more | Seasons Olive Oil & Vinegar Recipes bl

Ajo Blanco Potato Salad | Appetizer, Entree, Salad and more | Seasons Olive Oil & Vinegar Recipes bl

www.seasonstaproom.com

Indulge in the deliciousness of this vegan-friendly potato salad, offering a delectable twist as an "alternative to mayo." Drawing inspiration from the Spanish

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Cooking tools:

  • Food processor
  • Pot
  • Stove
  • Colander
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Serving platter
  • Serving bowl
  • Sealable container
  • Refrigerator
  • Skillet
  • Spoon

Ingredients

  • 1 cup blanched almonds
  • 2 garlic cloves, peeled
  • 2 tablespoons Pedro Ximenez Sherry Vinegar
  • 1/2 teaspoon Fleur de Sel (plus extra to taste)
  • 1/2 cup South African Mission Extra Virgin Olive Oil
  • 1/4 -1/3 cup chicken or vegetable broth
  • 2 lbs. baby potatoes, halved
  • 1/4 cup red onions, peeled and thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh scallions, chopped
  • 2-3 tablespoons toasted slivered almonds
  • Pinch of Smoked Paprika

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