Photo: Ernest Porzi
Fingerling Potatoes with Lemon Dill Aioli
10 ingredients
10 min + 20 min
12
openrecipes
Basically potato salad you can eat with your fingers. Super simple appetizer to please the masses.
Estimated Nutrition (whole recipe, rough)
485
Calories
29g
Protein
20g
Fat
50g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 quarts FOR THE POTATOES:
- 1 cup Water
- 3 pounds Fine Grain Salt (table Salt)
- 1-½ cup Fingerling Potatoes, Washed
- ½ cups FOR THE AIOLI:
- 1 teaspoon Olive Oil Mayonnaise
- 2 cloves Plain Greek Yogurt
- 1 whole Minced Dill Plus Extra For Garnish
- 1 Tablespoon Garlic, Minced
- ¼ cups Lemon, Zested And Juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes