Ingredients
Scale
1 lb tri-color baby potatoes
3 garlic cloves, minced
1/3 cup mayonnaise
1 lemon, zested
3 tbsp lemon juice
1/4 tsp salt
2 tsp fresh dill
1 stalk celery
1 leek
2 tbsp capers
3 green onions, chopped
Instructions
- Cook Potatoes. Fill a large pot with water. Enough to cover the top of the potatoes. Bring the water to a boil.
- Once the water is boiling, pour in your baby potatoes and reduce to a simmer. Cook for 10-12 minutes. Strain and place on a plate to cool. Squeeze the juice from half a lemon (1 tbsp) over the potatoes.
- Make aioli sauce. In a medium bowl, add mayo, lemon juice and zest, dill, salt and pepper to season.
- Chop up your leeks and slice chilled potatoes in halves or fourths, so they are bite-size.
- Add leeks and potatoes to a bowl and toss in the aioli sauce. Mix in some capers and chopped green onions. Serve and enjoy!