Baby Potatoes w/ Caper Aioli

Baby Potatoes W/ Caper Aioli

Details

Potato salad never tasted so good! The acidity of the capers and freshness of herbs in a cashew creamy sauce is tossed with baby potatoes for this show-stopping side dish. Add a handful of spicy greens for a hearty salad course.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 20,647
  • Success Rating: 100% (?)
    0% - I fed it to the dog
    |
    |
    |
    |
    |
    |

Steps

Step 1: Preparing the Potatoes and Celery

• 4 cups baby potatoes, steamed or boiled until tender and cooled
• 1/2 cup celery branches, thinly sliced

Method

In a mixing bowl, combine the potatoes and celery and set aside.

Step 2: Preparing the Aioli

• 1/2 cup Cashew Sour Cream
• 3 tbsp capers, chopped
• 2 tbsp red onion or shallot, minced
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp of liquid sweetener
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh tarragon, chopped
• 1 1/2 tbsp dijon mustard
• 1/4 tsp freshly ground black pepper

Method

To start, first prepare the Cashew Sour Cream. Alternatively, a non-dairy mayonnaise can be used instead.

To prepare the aioli, in small bowl, whisk all the ingredients well. Pour the aioli over the potatoes and celery and combine thoroughly to coat.

Serve the salad as a side dish or atop butter lettuce for a filling lunch.

Chef's Notes

Serve these potatoes as a side or as part of a picnic, or top with greens, such as watercress. The spiciness from the watercress is a nice balance to the richness of the dressing.

17 Comments

  • Yola M
    Yola M
    I made this dish for a big family party. I used the cashew cream sauce option, and doubled the entire recipe. Not many people believed it was dairy-free, and kids just loved it too! So yummy!
  • Maggie H
    Maggie H
    I just made this and it's super yummy!
  • Eric W Rouxbe Staff
    Eric W
    This is a great preparation, isn't it?! Great to hear that you enjoyed it, Maggie!
  • Barbara  M
    Barbara M
    Yum! I almost changed this recipe because I was worried about all the different flavours and how they’d work together. I decided to be openminded and left it as is. It’s really tasty!
  • Elizabeth L
    Elizabeth L
    The taragon really adds a fabulous note to this dish. It has quickly become a favorite of mine. I've made it several times with vegan mayo, but I will try the cashew cream next.
  • Maria H
    Maria H
    What liquid sweetener do you suggest?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Maria and thanks for your question. So for a liquid sweetener you can use a variety of syrups or honey. Syrups such as almond syrup are nice. Honestly, I love using honey for this recipe! I hope this helps! Thanks so much for cooking with Rouxbe! Chef Kirk
  • Robin C
    Robin C
    If I serve it the following day, should I keep the aioli separate until the day I serve it and pour over the potatoes then?
  • Eric W Rouxbe Staff
    Eric W
    Robin, it is best to dress the salad just prior to service for the freshest look and feel. If dressed very early, the dressing may have a chance to dry a bit and thicken, and adjusting the consistency is a little more work when working around the potatoes.
  • Janna G
    Janna G
    Wow! Love this recipe! The aioli is utterly delicious!!
  • Margaret C
    Margaret C
    I love this recipe! The fresh herbs and capers make this an amazingly flavorful dish. This is a keeper for sure.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Margaret! I am so happy to hear that you enjoyed this. I agree, it is a crowd pleaser.
  • Nataša F
    Nataša F
    I made this yesterday, added fresh bio tarragon from my new garden and it was very delicious! I am so happy.
  • Betty H
    Betty H
    I've never been a fan of potato salad and will have to say that this is absolutely amazing! All of the herbs and flavors work quite well to create a delicious dish. My husband and I love this! Besides the potatoes, are there any recommendations that the dressing be thinned down and used over greens or perhaps over vegetables?
  • Char N Rouxbe Staff
    Char N
    Hello, Betty! Wonderful recipe, right? It is excellent when used as a sauce for steamed greens, like kale, collards, etc. And, I have actually enjoyed it over whole wheat pasta! The aioli sauce has endless possibilities. So glad you enjoyed the dish. Thanks for writing! Cheers, Char
  • Marina  F
    Marina F
    I made this today and it was absolutely delicious, even though I could not find Tarragon. This will be my new potato salad. Once thing, I've always associated Aioli with garlic. Am I confused?
  • Char N Rouxbe Staff
    Char N
    Hi Marina: Sometimes, by the way, I find dill works well with this recipe. AGLIO is garlic in Italian. AIOLI is a sauce made from garlic, salt and olive oil. The words sound very similar, don't they? These days, flavored mayonnaise is often referred to as aioli. So glad you enjoyed the potato salad. Thanks for writing! Char

Leave A Comment

Please login or join the Rouxbe community to leave a comment.