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All American Potato Salad

All American Potato Salad

Fresh Made Green-Garlic Aioli And A Touch Of Schaller & Weber's Bavarian Style Sweet & Spicy Mustard Makes This Classic Potato Salad.

Artisan Ingredient Used: Schaller & Weber Bavarian Style Sweet & Spicy Mustard


For The Aioli

  • 14 Ounces, Canola Oil
  • 2 Egg Yolks
  • 1 Lemon
  • 1 Tablespoon, Salt
  • 4 Cloves, Garlic
  • 2 Teaspoons, Water

For The Salad



For The Aioli

  1. Place egg yolks in a mixing bowl. Whisk until lighter in color and small bubbles form.
  2. Very slowly, add in a couple drops of canola oil while continuously whisking.
  3. Continue slowly adding in canola oil while continuously whisking.
  4. Once the emulsion becomes thick (after about 1-2 ounces of oil have been incorporated), you may begin adding in the oil at a quicker pace.
  5. Once all of the oil has been incorporated, the aioli should be thick and creamy. 
  6. Grate the garlic cloves and add to the aioli, along with juice of 1/2 lemon, lemon zest + salt.
  7. Finish with water.

For The Potatoes

  1. Combine potatoes with cold water in a pot, to cover.
  2. Salt the pot generously.
  3. Place on stove over high heat and bring to a boil.
  4. Reduce temperature and continue to cook potatoes until fork tender.
  5. Strain potatoes and allow to cool in the fridge.

To Finish

  1. Add capers and shallot to a serving bowl.
  2. Remove potatoes from fridge and slice at a bisect so they are of equal, bit sized pieces.
  3. Add aioli and mustard. Mix to incorporate.
  4.  Top with picked parsley leaves.

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