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Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

Creamy Aioli Potato Salad

with Chives & Spring Onion | Serves 2

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Creamy, zesty, with a hit of 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.

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 Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 sachet

vegetable stock powder

2

potato

½

lemon

1 bunch

chives

2 bunch

spring onion

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)1909 kJ

Fat32.2 g

of which saturates3.1 g

Carbohydrate37.2 g

of which sugars8.3 g

Protein6 g

Sodium1209 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

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

2

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

3

In a large bowl, combine the 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

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

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