A perfect side dish for summer meals, this potato salad combines the fresh taste of dill with a horseradish kick.
2 pounds small new potatoes
15-20 red and yellow cherry or grape tomatoes, halved
2 cups fresh sugar snap peas, sliced lengthwise
1 large handful of fresh dill, coarsely chopped
Kosher salt and freshly ground black pepper, to taste
2 egg yolks
2 teaspoons lemon juice
1 teaspoon kosher salt
3/4 cup canola oil
1 tablespoon prepared horseradish
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. Drain and set aside to cool.
To make the horseradish aioli, whisk the egg yolks, lemon juice, and 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.
Combine the tomatoes, peas and dill in a large serving bowl.
When the potatoes have cooled, cut them into halves or quarters and transfer to the serving bowl. Pour the aioli over the potatoes and veggies and toss with your hands to coat.
Both aioli and homemade mayonnaise are made possible due to the emulsifying power of egg yolks. Salmonella in eggs has always been rare and with modern food safety practices the risks eggs having salmonella is very low. If you are concerned about the risk you can purchase pasteurized eggs to use in this recipe.