Potato Salad with Dill and Horseradish Aioli

Ingredients

• 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

  ¾ cup or 163g

• Horseradish

  Prepared

  1 tbsp or 15g

• Cherry Tomatoes

  Woolworths

  15 tomatoes or 146g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Dill

  Fresh

  3 tbsp or 2g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

Directions

1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes. Test with a small sharp knife. If the potatoes fall off the knife, they're done.
2. Drain and set aside to cool.
3. To make the horseradish dressing, whisk the egg yolks, 2 teaspoons lemon juice, and 1 teaspoon salt. Slowly drizzle in the canola oil while whisking nonstop until the mixture begins to emulsify. Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Whisk in the horseradish and, if necessary, season with additional salt and pepper.
4. Combine the tomatoes, peas, and dill in a large serving bowl.
5. When the potatoes have cooled, transfer them to the serving bowl. Pour the dressing over them and toss with your hands to coat with the aioli. Serve.
6. Recipe inspired by: http://www.weheartrecipes.com/jasminsingh/recipes/4112