Alioli Potatoe Salad Recipe

Whisk together the egg yolks, vinegar, mustard, salt and pepper and when combined start to slowly add the olive oil, whisking all the time. When you have a thick mayonnaise, add the crushed garlic clove and a few drops of the lemon juice, mix until incorporated.

Coarsely dice the potatoes and boil for 5-10 minutes, until cooked but still firm.

Combine the cooked potatoes with the aioli mix to create a garlic flavoured potato salad.

NB do not use Extra Virgin Olive Oil as this is too stronger taste and overrides the mayonnaise