Heirloom Potato Salad with Green Garlic Aioli, Pickled Shallots, Fennel, and Snap Peas

Source: Leif Hedendal, local chef.

Recipe Type: | Seasons:

This recipe was demonstrated at CUESA’s Market to Table programs on May 9, 2009.

Serves 6


¼ cup shallots, thinly sliced
¼ cup red wine vinegar
Sea salt
2 pounds heirloom potatoes, washed and cut into 1-inch chunks
¼ pound snap peas, strings removed
1 medium size fennel bulb
2 egg yolks
1tablespoon Dijon mustard
¼ cup green garlic, roughly chopped
1 cup extra-virgin olive oil
 Fresh-ground black pepper
Smoked paprika, to taste


  1. Marinate the shallots in the red wine vinegar and a few pinches of salt.

  2. Put the potatoes in a pot with enough water to cover and a couple tablespoon of salt. Bring to a simmer. When potatoes are just cooked through, drain them and spread them out on a tray to cool.
  3. Put on another medium size pot of salted water on to boil. Prepare a bowl filled with ice water. Chop the snap peas into ½-inch pieces. Blanch the peas in boiling water for about a minute. Drain and shock peas in the ice water. Drain once cool.
  4. Shave fennel bulb with a mandoline or slice finely with a knife.
  5. In a blender, combine the egg yolks, mustard, green garlic, olive oil, and a few pinches of salt. Blend until thick like mayonnaise. If it becomes too thick, thin the aioli with some of the vinegar marinating liquid from the shallots.
  6. Drain the shallots. Combine the potatoes, shallots, fennel, snap peas, and aioli in a bowl. Taste and check for seasoning.
  7. Serve and garnish with pepper and paprika.

Photo by Barry Jan.

Farmers Market Ingredients