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

  Red, ripe, raw, year round average

  15 cherry tomato or 255g

• 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 or until potatoes are tender.
2. Drain and set aside to cool.
3. Whisk the egg yolks, lemon juice, and salt. Slowly drizzle in the canola oil while whisking continuously until the mixture thickens. Whisk in the horseradish and adjust seasoning if necessary.
4. Combine the tomatoes, peas, and dill in a large serving bowl.
5. Add the cooled potatoes to the bowl. Pour the dressing over and toss to coat evenly. Serve.

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