Aioli Potato Salad
Buy potatoes of a uniform size so they cook evenly. You can use an egg-free soy-based or other mayonnaise.
2 lb. small red-skinned potatoes
1 cup chopped scallions
1 ½ cups soy mayonnaise or regular mayonnaise
2 Tbs. fresh lemon juice
1 ½ Tbs. mashed garlic
2 tsp. salt
1 tsp. freshly ground black pepper
- Place potatoes in large pot, and cover with water. Bring to a boil, and cook until tender, about 20 minutes. Remove from heat, and, while still warm, cut in quarters. Slice scallions, and toss with potatoes.
- Mix remaining ingredients in separate bowl, and toss with warm potatoes. Cover, and chill overnight.