Potato Salad with Dill and Horseradish Aioli - (Free Recipe below)


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Rstpothorshd - Recipes
1.00 LBS
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Potato Salad with Dill + Horseradish Aioli

Source: Adapted from Vegetarian Everyday by David Frenkiel + Luise Vindahl

Yield: Serves 4

A pot, large enough to cook the potatoes
Medium bowl

2 lb – 3 oz small new potatoes
15-20 red and yellow cherry or grape tomatoes, halved
2 cups fresh sugarsnap peas, sliced lengthwise
1 large handful of fresh dill, coarsely chopped
Kosher salt and freshly ground black pepper, to taste

Horseradish Dressing
2 egg yolks
2 teaspoons lemon juice
1 teaspoon kosher salt
¾ cup canola oil
1 tablespoon prepared horesradish


  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.