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Simple Potato Salad with Smoked Chile Aioli

  • Author: Alison Carroll


Searching for an aesthetic twist on a classic Southern dish? Look no further.


  • 10 small Yukon gold potatoes
  • 5 eggs
  • 1 lemon
  • smoked chile pepper
  • olive oil
  • 1 clove garlic
  • Fresh dill
  • salt & pepper
  • pickled garlic scapes*


  1. Heat oven to 375 F. Puncture the potatoes with the tines of a fork. Rub with olive oil and season with salt and pepper.
  2. Place in a skillet and roast until they are fork tender. While the potatoes are cooking, make the aioli. You can certainly use a whisk or mortar and pestle and some good ol’ elbow grease to get the job done, but when I’m hosting I want the ease of a food processor.
  3. Start by grating the garlic clove into the bowl of the processor. Add the juice of one lemon and allow to macerate for a few minutes. Add the yolks of 2 eggs, a pinch of the smoked chile pepper, and a pinch of salt and blend to combine. Slowly drizzle in the olive oil, the slowest stream into the mix so it’ll emulsify. Loosen with a few drops of water if needed. Taste and adjust seasoning if needed. Set aside.
  4. Soft boil the remaining 3 eggs by bringing a small pot of water to a rapid boil and lowering in the eggs and cooking for 8 minutes for a slightly jammy yolk. Cool in an ice bath, peel, and cut into quarters.
  5. When the potatoes are done, cut them up into irregular shapes. Toss with a lot of olive oil and the garlic scapes or capers (2 tablespoons worth will do). Add the black pepper and fresh dill with a heavy hand. Serve with the smoked chile aioli on the side or spoon onto a shallow bowl and pour the potatoes on top. 


*I pickled the garlic scapes in advance. You could make a simple brine, or just soak overnight in some vinegar in the fridge. I cut mine up and re-purposed some pickle brine I had in the fridge for 2 days. A handful of capers would also do nicely for some salty-pickled punch.