Creamy Aioli Potato Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

with Chives & Spring Onion | Serves 2

Creamy, zingy, with a hit of onion flavour coming from the chives and spring onion, this potato salad ticks all the boxes! Bonus: we've added the best garlic aioli to take the flavour factor to another level.

Allergens:
Egg
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 sachet

vegetable stock powder

2

potato

½

lemon

1 bag

chives

2

spring onion

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

1

olive oil

¼ tsp

salt

sideBannerName

Nutrition Values

Energy (kJ)1906 kJ
Calories0 kcal
Fat31.4 g
of which saturates3.1 g
Carbohydrate38.9 g
of which sugars15.8 g
Protein5.8 g
Cholesterol0 mg
Sodium1458 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan

Cooking Steps

1
1

Bring a medium saucepan of water to the boil and add vegetable stock powder. Peel potato and cut into large chunks. Add potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.

2
2

While the potatoes are cooling, slice lemon into wedges. Finely chop chives and spring onion.

3
3

In a large bowl, combine garlic aioli, a generous squeeze of lemon juice, the salt, a pinch of pepper, 1/2 the chives and 1/2 the spring onion. When the potatoes have cooled, add to the bowl and toss until well coated. TIP: Add more or less lemon juice to taste.

4
4

Transfer the creamy aioli potato salad to a serving dish. Garnish with remaining chives and spring onion. Serve with any remaining lemon wedges.