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Potato Salad with Saffron Aioli

Karen Chan
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

small handful Dill, fresh

1 lb

Fingerling potatoes

1 clove

Garlic

1

large handful Haricot vert

4

Radishes

3

Egg yolks

2 tbsp

Lemon juice

1

Black pepper, freshly ground

1/8 tsp

Saffron, ground

1

Sea or kosher salt

1 1/4 cups

Grapeseed oil or other neutral oil

2 tbsp

Water, hot

1/2

head Raddichio (thinly sliced)