Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

with Chives & Spring Onion | Serves 2

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


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people



1 sachet

vegetable stock powder



1 bunch

chicken thighs

2 bunch

spring onions

1 packet

garlic aioli


Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2209 kJ
Fat32.3 g
of which saturates3.1 g
Carbohydrate49.2 g
of which sugars9.6 g
Dietary Fiber0 g
Protein8.2 g
Cholesterol0 mg
Sodium1211 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon

Bring a medium saucepan of water to the boil, then add the vegetable stock powder. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.


While the potato is cooling, slice the lemon into wedges. Finely chop the chives and spring onion.


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


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