Southwestern Potato Salad with Chia Seeds Roasted Fingerlings and Poblano Aioli

Course Appetizers

Ingredients in this Recipe

1 clove garlic
1 dried chile de arbol
1 egg yolk
1 large poblano pepper
1 tablespoon agave syrup
1 tablespoon celery seeds
1 tablespoon corn oil
1 tablespoon lemon juice
1/2 cup red wine vinegar
1/2 tablespoon coarse sea salt
1/2 teaspoon baking powder
1/3 cup blue cornmeal flour
1/4 cup extra virgin olive oil
1/4 cup hot water
1/4 teaspoon salt
2 Cipollini onions, chopped
2 cups Fingerling Potatoes" itemprop="name">Fingerling Potatoes medley, sliced in small rounds and rounds cut in quarters (including Ruby Crescent, Russian Banana, French, and Purple Peruvian Fingerling Potatoes" itemprop="name">Fingerling Potatoes)
2 quail eggs
2/3 cups all purpose flour

See Full Recipe at Food52