Jersey Royals with Cullum Aioli topped with Crispy Capers and Sage

If you love a potato salad, but fancy something a little bit extra then this delicious summery combo is ideal. Straight from the BBQ buffet lunch table of our Buyer Dan, it was too good not to share! Serves 2-3 as a side.

• 200g of boiled, cooled Jersey Royals
• 2 tsp Capers
• 10 sage leaves
• 25g Salted Butter

For the Aioli:

• 1 large egg yolk
• 2 cloves garlic 
• 1 tbsp lemon juice
• salt and freshly ground black pepper  
• 50ml extra virgin olive oil
• 20g of Cullum, finely grated (Pecorino or other hard sheep’s milk cheeses would work too)

1. To make the aioli, blend the egg yolk, garlic and lemon juice in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. Gently stir in the cheese and season to taste.
2. Add your aioli to your potatoes, they should be well coated, then pop in the fridge.
3. Just before serving, in a small frying pan, over a medium heat, melt the butter until it goes nutty brown. Add the sage leaves and capers and fry until the sage is crispy but still green. Drizzle over the top of your cold potatos with aioli and serve immediately. We love the hot / cold combination!