Description

This is potato salad like you have never had before. It is extremely creamy and garlicky. It is made with aioli, which is like a Mediterranean version of mayonnaise, made with lots of garlic and olive oil. This Provencal version adds 2 egg yolks to give

Ingredients

• Aioli:
• 3 cloves garlic, peeled
• 2 egg yolks
• 1 c. olive oil (or garlic olive oil for extra goodness)
• salt, to taste
• pepper, to taste
• freshly squeezed lemon juice, to taste
• New Potato Salad:
• 1 lb. baby new potatoes, halved
• freshly made aioli
• 1 bunch green onions, thinly sliced, using the white and green parts
• palmful of fresh dill, chopped
• salt and pepper, to taste

Steps

1. Aioli:
2. Put ingredients in a wide mouthed jar or other similarly shaped jar. Place an immersion blender into the jar, resting it on the bottom. Turn it on and blend the ingredients, gently lifting the blender up as the contents emulsify. Give it one last stir with a spoon. Season, to taste with salt and pepper, or a squeeze of freshly squeezed lemon juice. Store in a closed jar in the refrigerator. Use within a week.
3. Salad: