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Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino Recipe
Ingredients (22)
- 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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats