Ingredients
- 2 lbs Potatoes
- 2 egg yolks
- 2 tsp lemon juice
- 1 tsp salt
- 3/4 cup canola oil
- 1 Tbs prepared Horseradish
- additional salt and pepper
- red and yellow cherry or grape tomatoes
- 2 cups sugar snap peas
- 1 large handful fresh dill
Preparation
Step 1
Peel and cut into small bite size pieces potatoes, place in saucepan and cover by 1 inch with cold salted water. Bring to a boil then reduce to simmer for 15 minutes. Drain and set aside to cool. Meanwhile, to make the horseradish aioli by whisking egg yolks with lemon juice and 1 tsp salt so it begins to thicken. Very slowly, drizzle in canola oil while whisking nonstop until the mixture begins to emulsify and has achieved a thick, mayonnaise like consistency. Whisk in
horseradish, and if necessary, season with additional salt and pepper. While the potatoes cool, half 15-20 tomatoes, slice sugar snap peas lengthwise and chop dill. Combine it all in a large bowl with cooled potatoes. Pour the aioli over everything. Toss to coat.