Potato Salad with Dill and Horseradish Aioli

Ingredients

• New Potatoes

  Fresh - Tesco

  32 oz or 907g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Lemon juice

  Raw

  2 tsp or 10g

• Salt

  Table

  1 tsp or 6g

• Canola oil

  12 tbsp or 168g

• Horseradish

  Prepared

  1 tbsp or 15g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Dill

  Fresh

  4 tbsp or 2g

Directions

1. Place the potatoes in a saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer for 15 minutes or until the potatoes are tender. Drain the potatoes and set aside to cool.
2. In a bowl, whisk together the egg yolks, lemon juice, and salt. Gradually whisk in the canola oil until the mixture thickens, then whisk in the horseradish. Adjust seasoning to taste if needed.
3. In a large serving bowl, combine the cherry tomatoes, peas, and dill.
4. Add the cooled potatoes to the bowl, pour the dressing over, and toss to coat evenly. Serve.