4 Servings 15 min Cook
2 Potato large (3" to 4-1/4" dia. Russet Potatoes
2 Large yolk (separated from white) Egg Yolk
2 Tsp Lemon Juice
1 Tsp Salt
3/4 Cup Canola Oil
1 Tbsp Horseradish
2 1/4 Tomatoes Cherry Tomatoes
2 Cup Peas
3 Tbsp Dill
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 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.
Combine the tomatoes, peas, and dill in a large serving bowl.
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.
Recipe inspired by: http://www.