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

Serves: 6 Save

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

Directions

Learn how to make this recipe at Serious Eats