I have never been very into potato salad. When I was younger, I was pretty picky about potatoes in general. I remember my mom poking fun of me because I’m of Irish heritage and didn’t like potatoes, except as French Fries. I also hated mayonnaise, but don’t so much any more. I have grown up since then and my tastes have changed, but I still don’t like the sight of traditional potato salad.
This is my kind of potato salad. It has more Brussel sprouts than potatoes, It has mayonnaise but not a lot. The lemon juice and hot sauce give it some brightness and a kick. Also, the potatoes are baked, not boiled, so they aren’t mushy.
Nothing in here is mushy. Little Erin hated mushy food as a rule and I’m making my young self happy here. I’m not sure if the potatoes have to be boiled for it to be considered potato salad, but oh well.
Brussels sprout potato salad with spicy aioli
5 to 7 Red or yellow baby potatoes, diced and cooked
10 oz Brussels sprouts, cooked and chopped
1 Tbsp mayonnaise
1 1/2 tsp lemon juice
1/2 tsp hot sauce, such as Tapatío
1/4 tsp ground black pepper
Preheat oven to 450. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer. Roast in the oven for 20 to 25 minutes, or until browned and crisp. Flip during cooking to ensure even browning.
Sorry, I’m not sharing Brussels sprout directions here because every time I have made this I use a package of microwavable Brussels sprouts. Trader Joe’s and Sprouts both sell packages of microwavable Brussels Sprouts and I love them.
In a large bowl, add mayonnaise, lemon juice, hot sauce and black pepper. Whisk to combine. Add the potatoes and Brussels sprouts. Stir to combine. Add more lemon or hot sauce to taste.