Creamy Aioli Potato Salad
with Chives & Spring Onion | Serves 2
- Eggs
- Soy
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.
Ingredients
1 sachet
vegetable stock powder
2
potato
½
lemon
1 bag
chives
2
spring onion
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
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.
While the potatoes are cooling, slice lemon into wedges. Finely chop chives and spring onion.
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.
Transfer the creamy aioli potato salad to a serving dish. Garnish with remaining chives and spring onion. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the creamy, refreshing taste, with lemon juice nicely balancing the richness.
- Ease of prep: Very easy to prepare, making it great for quick weekday work lunches.
- Suggestions: Consider leaving the potato skin on for added texture.
- Next-day meals: The salad keeps well, with some enjoying it over several days for lunch.
