Joanna Lee Molinaro’s Korean Potato Salad With Scallion Aioli
FOR THE SALAD
2 Yukon Gold potatoes, chopped
1 Korean sweet potato, chopped
⅔ cup canned chickpeas (reserve the liquid for the aioli)
¼ teaspoon ground turmeric
½ cup diced carrot
½ cup diced seeded cucumber (see Note)
1 Honeycrisp or Fuji apple, chopped
1 tablespoon brown rice syrup or maple syrup
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground white
FOR THE SCALLION AIOLI
¼ cup canned chickpea liquid (aquafaba)
½ tablespoon brown rice syrup or maple syrup
1 teaspoon mirin
½ teaspoon mustard powder
1 teaspoon white wine vinegar
1 teaspoon salt
1 scallion, chopped
1 cup extra virgin olive oil
1. Make the salad: In a large pot of boiling water, cook the potatoes until they are fork- tender, about 20 minutes. Drain the potatoes, transfer to a bowl, and set aside for a few minutes for them to dry. Mash the potatoes with a potato masher or a fork until they are lumpy (not smooth).
2. In a bowl, mash the chickpeas and turmeric with a fork. Add to the bowl with the potatoes.
3. Add the carrot, cucumber, apple, brown rice syrup, salt, black pepper, and white pepper to the bowl with the potatoes. Mix everything together until all the ingredients are well incorporated.
4. Make the scallion aioli: Pour the chickpea liquid into a tall glass or container, wide enough to fit an immersion blender. Add the brown rice syrup, mirin, mustard powder, vinegar, salt, and scallion. Begin blending the ingredients together using an immersion blender. With the blender running, slowly pour the olive oil down the side of the container. Within about 30 seconds the liquid will emulsify into a creamy sauce. Continue to trickle in the olive oil while blending and blend until the desired thickness is achieved.
5. Spoon 5 to 6 tablespoons of the aioli into the potato salad. Incorporate the dressing with a large spoon until the potato salad is thick and well coated.