Shrimp and potato salad
Recipe
Shrimp and Potato Salad with Aioli
You need this
Ingredients: 500g potatoes 200g cooked and peeled shrimp 1 dl olive oil 1 tbsp Dijon mustard A handful of fresh chives or parsley, chopped Salt and pepper, to taste Sauce: 1 tbsp vinegar 2 tsp Dijon mustard 1/2 tsp salt A pinch of black pepper A pinch of sugar 3 tbsp rapeseed or olive oil 1 tbsp water For the Aioli: 2 egg yolks 2-3 garlic cloves, minced 1 tsp Dijon mustard 1 tbsp lemon juice 200ml neutral oil (such as sunflower or canola oil) Salt and pepper, to taste
This is how you do it
Make the Aioli:
- In a mixing bowl, whisk together the egg yolks, minced garlic, Dijon mustard, and lemon juice.
- Slowly add the oil in a thin stream while continuously whisking. The mixture will thicken and emulsify.
- Once all the oil is incorporated, season the aioli with salt and pepper to taste. If it's too thick, adjust the consistency with a little water or lemon juice.
Serve: Serve the shrimp and potato salad chilled or at room temperature. Garnish with extra dill or chives if desired. Enjoy your shrimp and potato salad with aioli and Sigdal crispbread! Enjoy!
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