A Simple Potato Salad with Smoked Chile Aioli

By Alison Carroll

A perfect side dish for summer meals. Recipe developed for Camille Styles, image by Michelle Nash.


  • 10 Small yukon golden potatoes
  • 5 eggs
  • 1 lemon
  • Smoked chile pepper
  • Olive Oil
  • 1 clove garlic
  • Fresh dill
  • Salt & Pepper
  • Pickled garlic scapes*

*The garlic scapes I pickled 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.


  1. Heat oven to 375 (if making the carrot, kumquat, golden beet salad dish, throw the potatoes in the oven with the other vegetables to batch it all together). 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 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 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 and 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 tbsp’s worth will do). Heavy handed black pepper and fresh dill. Serve with the smoked chile aioli on the side or spoon onto a shallow bowl and pour the potatoes on top.
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Alison Carroll

Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.

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