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Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

with Parsley & Spring Onion | Serves 2

Get up to $175 off

Creamy, zesty, with a mild onion flavour coming from 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.

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Eggs

•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

Total20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Parsley

2

Spring Onion

2 packet

Potato

packet

Garlic Aioli

1

Lemon

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

Nutrition Values

Calories104 kcal

Energy (kJ)433 kJ

Fat0.3 g

Carbohydrate19.3 g

of which sugars5.6 g

Dietary Fibre3.5 g

Protein3.3 g

Sodium854 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

Cook the potato

1

• Bring a medium saucepan of water to the boil, then add vegetable stock powder. • Peel potato, then cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-12 minutes. Drain and set aside to cool.

Get prepped

2

• Meanwhile, slice lemon into wedges. Finely chop parsley and spring onion.

Make the dressing

3

• In a large bowl, combine garlic aioli, a generous squeeze of lemon juice, the salt, a pinch of pepper, half the parsley and half the spring onion. • When the potatoes have cooled, add to the dressing and toss until coated.

TIP: Add more or less lemon juice to taste.

Serve up

4

• Transfer creamy aioli potato salad to a serving dish. • Garnish with remaining parsley and remaining spring onion. • Serve with any remaining lemon wedges. Enjoy!

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