Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino Recipe

Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino Recipe
22 Ingredients
  • For the Aioli:
  • 1 large egg yolk
  • 2 teaspoons fresh juice from 1 lemon
  • 1 1/2 teaspoons minced garlic (about 1 large clove)
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoons kosher salt
  • 1/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • For the Pesto:
  • 1 cup packed fresh basil leaves, rinsed and dried
  • 1/8 cup pine nuts, toasted
  • 2 medium cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons finely grated fresh Parmiggiano-Reggiano cheese
  • For the Fried Shallots:
  • 3/4 cup thinly sliced shallots
  • 3/4 cup canola oil
  • For the Potatoes:
  • 2 pounds fingerling potatoes, halved if small or quartered if large
  • Kosher salt and freshly ground black pepper
  • 5 teaspoons white wine vinegar
  • Pecorino Romano cheese, for grating
Nutrition
677
34% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

92% 60

Saturated

36% 7

Trans

- 0

Monounsaturated

- 38

Polyunsaturated

- 13

Carbs

11% 32

Carbs (net)

- 27

Fiber

18% 4

Sugars

- 3

Sugars, added

- 0

Protein

13% 7

Cholesterol

13% 39

Sodium

24% 585

Calcium

10% 97

Magnesium

13% 53

Potassium

16% 761

Iron

11% 2

Zinc

10% 1

Phosphorus

24% 169

Vitamin A

5% 42

Vitamin C

37% 33

Thiamin (B1)

13% 0

Riboflavin (B2)

9% 0

Niacin (B3)

11% 2

Vitamin B6

43% 1

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

53% 8

Vitamin E

63% 9

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 151
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