When I first tasted these Potatoes with Mustard Garlic Aioli a couple of weeks ago, I wanted to eat them with every meal everyday for the rest of my life.  They are that good.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

The potatoes were extra special because after cooking them, we finished them off on the grill which made them slightly crispy and smokey and it was the perfect complement to the creamy and slightly spicy aioli.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Since we have been married, my husband has become much more open to eating things that he had previously characterized into a special mental folder that he “doesn’t like”.  He loved these Potatoes with Mustard Garlic Aioli the first time we had them.  Then, the next time I made them, he asked what was in the dressing and I made the mistake of being honest with him.  At the sound of the word “mustard”, he turned his nose up.  Mustard is one of the condiments in that mental folder of his.  In the end, these potatoes are so good that he enjoyed them just as much as the first time we had them.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

These Potatoes with Mustard Garlic Aioli are the perfect side dish to accompany any summer meal and are also great when eaten cold which makes them resemble an extra flavorful potato salad.  I modified the original aioli recipe which was heavy in mayo and substituted Greek yogurt which added a nice tang and made me feel better about sopping up every bit of sauce off my plate.  I had some extra aioli left and so I boiled up some hard boiled eggs and made egg salad for lunches for the week to make the incredible flavors of these potatoes last even longer.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Potatoes with Mustard Garlic Aioli

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Potatoes coated with zesty and tangy aioli make for a perfect side dish


  • 2 pounds baby red potatoes
  • 1 (6 ounce) container nonfat plain Greek yogurt
  • 3 cloves crushed garlic
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp whole grain mustard
  • 2 Tbsp light mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp minced chives


  1. To make aioli, combine yogurt, garlic, mustards, mayo, salt and pepper. Refrigerate aioli for at least 30 minutes before tossing with potatoes. (Can be made a day in advance.)
  2. Place potatoes into a large pot, add water and 1 tsp salt and bring to a boil. Boil potatoes until you can piece through them with a fork.
  3. Drain potatoes, allow to cool slightly then cut in half.
  4. Place cooked potatoes into a large serving bowl.
  5. Pour aioli over potatoes and toss to coat.
  6. Sprinkle chives over potatoes and serve.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

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Basil Salt

My mom is like my own personal Martha Stewart.  She can set a table that is worthy of being the head table at a fancy wedding.  She can whip up appetizers for a party or make an incredibly flavorful and beautiful dinner at the drop of a hat.  We always had company when I was growing up and my mom was always great at throwing something together even if the guests were unexpected.  One of her go-to snacks that she makes is Cilantro Jalapeno Hummus.

It doesn’t get much easier than this recipe, but the results are so vibrant in color and flavor.  This hummus is great with chips or veggies, or even smeared on a tortilla and topped with cheese and veggies as a healthy wrap for lunch.  I made my sick husband some chicken noodle soup last weekend and I stirred a spoonful of this hummus into my bowl to liven up the flavor of the soup.  You could even serve this in place of or in addition to guacamole with a Mexican spread.

Cilantro Jalapeno Hummus
Recipe type: Appetizer, Snack, Healthy
Prep time: 
Total time: 
A vibrant and flavorful twist on traditional hummus
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 2 cloves garlic, peeled
  • 1 cup packed cilantro, rinsed
  • 1 jalapeño, seeded and cut in half
  • juice of 1 lime
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup olive oil
  1. Combine all ingredients except olive oil in food processor and pulse several times to process.
  2. While food processor is running, pour in olive oil and continue processing until smooth.
  3. Serve.
  4. Can be kept for 1 week in the refrigerator in an airtight container.

combine all ingredients except olive oil in food processor and process

stream in olive oil and process until smooth



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Basil Salt

With the early days of fall upon us, each trip that I make to the farmers’ market, I find myself wanting to buy up as much produce as possible and preserve it any way that I can think of.  I spent a week at home last week with my mom and we canned pickled beets and green beans, turned several large basil plants into pesto and made bell peppers and jalapenos into pepper jelly.

When I have a large excess of basil, I love to make pesto and then form it into balls to be frozen and used at a later time.  Even with a very large bundle of basil, it shrinks down so much once it has been processed with garlic and olive oil that you end up with only a few cups.  That’s why when I have smaller amounts of leftover basil, I still can’t stand to throw it away, but also don’t feel that it is enough to make a decent amount of pesto.  Enter Basil Salt.

Basil salt could not be easier to make and it is a great way to carry a bit of summer flavor into the doldrums of winter.  It has endless application possibilities such as seasoning for fish, adding a little boost of flavor to a pasta sauce or sprinkling over some cherry tomatoes.

So, next time you find yourself with a couple of cups of basil leaves leftover, make some of this salt.  A small jar of Basil Salt would also be a great addition to a foodie gift basket or a hostess gift!  Christmas will be here before we know it…..

The only ingredients you will need to make your own Basil Salt are 1 cup of fresh basil leaves and 1/2 cup kosher salt.

Pulse basil and salt together in a food processor.


Pour the basil salt out onto a cookie sheet and spread evenly.

Bake at 225 degrees for 30 minutes to dry.

Return to food processor and pulse do desired coarseness.

Store in a sealed container.


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As soon as I saw this recipe for Italian Beer Bread I could not wait for an excuse to make it.  And so on Super Bowl Sunday, a day when beer in anything goes, I had already added a bottle of beer to my chili and I thought it was a perfect opportunity to keep the theme going and make this bread.

Although I am certainly overcoming my fear of yeast breads, I still appreciate the ease and convenience of a bread that can be ready to place into the oven in a matter of minutes.  This bread is dense, moist and flavorful with a lightly crunchy outside crust.  The mix-in combinations and therefore flavor possibilities are virtually endless.  I kept it simple in this batch with Italian seasoning, red  pepper flakes, cheese and a little garlic powder, but I think next time I will add fresh garlic and chopped sun dried tomatoes to the dough.

As if the bread isn’t’ special enough, a kicked-up compound butter is the perfect thing to top it off.  The components of this Sundried Tomato Basil butter are so great that if you want to try to limit your indulgences, you could even use a butter substitute of your choice and not feel like you are missing anything.

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Powered by Recipage

combine all dry ingredients

add beer and stir to combine

place dough into prepared loaf pan and bake

for the compound butter, combine all ingredients in a food processor and blend until smooth

serve bread warm smeared with butter

What is your favorite quick bread and/or flavor of compound butter?

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There is nothing that adds flavors and depth to a dish quite like fresh herbs.  I love to buy bunches of basil and cilantro at the farmers’ market during the summers, but during the winter fresh herbs are a little more of an expense and luxury.  It kills me to spend money on a bunch of fresh chives or parsley and then only use a small portion for garnish or to add some freshness to a dish.  Again, the flavor is worth it, but it just breaks my heart when I can’t think of what to do with the rest of the bunch of herbs and it goes to waste!  Am I alone on this one?  Anyway, last summer, I had this dilemma and my mom suggested that I throw all of these unused misfit herbs into the blender, add some garlic and olive oil, form them into balls and freeze them for later use.  I am so excited that I took her advice because I at way too much Halloween candy and need a healthy dinner!  I have a spaghetti squash in the oven right now and I can hardly wait to throw one of the herb balls from my freezer into a sautée pan and pour the freshness of summer over my beautiful fall squash!

 Purée herbs, garlic and olive oil

Divide herb mixture,  form into balls and place on wax paper-lined cookie sheet

Once frozen, place herb balls into a freezer bag and store

To use, remove ball from freezer,  place into small saucepan, add 1 Tbsp olive oil and warm

For my spaghetti squash, I pierced the squash several times with a knife and baked at 350° for 1 hour.  Then I cooled the squash for 15 minuets, cut it in half and removed the seeds.  I removed the flesh and added it to my saucepan to combine it with the herb mixture.  Topped off with parmesan cheese and served with some sautéed kale, you have a healthy and satisfying meal!

  •  “As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway



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