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  1. Home
  2. Food

Warm smashed potato and radicchio salad with lemon aioli

Drizzled with homemade lemon aioli, your potato salad never looked – or tasted – so good! - by Ellie Vernon
  • 10 Dec 2019
Warm smashed potato and radicchio salad with lemon aioli
Prep: 20 Minutes - Cook: 45 Minutes - Serves 8-10
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Drizzled with homemade lemon aioli, your potato salad never looked – or tasted – so good! 

Ingredients

750g baby chat potatoes

Olive oil, for drizzling

50g unsalted butter

Sea-salt flakes and freshly ground black pepper, to season

1 head radicchio, leaves separated

400g jar marinated artichoke hearts, halved

1 cup frozen edamame, blanched

4 slices prosciutto or pancetta, fried until crisp, broken into pieces

Watercress or snipped chives, to garnish

Lemon aioli

3 cloves garlic

3 free-range egg yolks

1 Tbsp white wine vinegar

1 tsp dijon mustard

1 cup extra virgin olive oil

1 Tbsp lemon juice

Method

  1. Put potatoes in a large saucepan and cover with salted water. Bring to the boil over high heat. Reduce heat to medium, then simmer for 10-15 minutes until just tender. Drain well. Return to saucepan and heat for 1-2 minutes to remove any excess moisture.

  2. Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line an oven tray with baking paper. 

  3. Transfer potatoes to tray. Use a fork to gently squash them down to flatten slightly. Drizzle with oil, dot with butter and season well with salt and pepper. Bake for 25-30 minutes until crisp.

  4. Meanwhile, to make lemon aioli, roast cloves of garlic in their skin with potatoes for 15-20 minutes until soft. Cool. In a small food processor, process egg yolks, vinegar and mustard, seasoned to taste, until frothy and combined. With motor running, add oil in a thin, steady stream until mixture is thick and creamy. Squeeze garlic from skins and into mixture with lemon juice. Pulse to combine. Store in an airtight container in the fridge for up to 1 week. 

  5. Arrange radicchio leaves with potatoes, artichokes and edamame on a large serving platter. Scatter with prosciutto, drizzle with aioli and scatter with watercress just before serving. 

COOK'S TIPS

For a cheat's lemon aioli, stir flesh from 3 roasted cloves garlic (or 2 finely crushed) into prepared good-quality mayonnaise with 1-2 tablespoons lemon juice.

To save time, you can omit roasting potatoes and use them cooked and cooled.

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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Cranberry and lime glazed Christmas ham and wreath salad

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