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.
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.
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.
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.