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Potato Salad!!

Potato Salad!!


The Best Potato Salad 

Potato salad has always been one of my favorite foods. I do not enjoy the goopy white stuff sold in the deli at most grocery stores, I like big chunks of creamy new potatoes tossed in a homemade stone ground mustard aioli, packed with perfectly cooked green beans and pickled shallots. As it sits in the fridge, it only gets more delicious and is the perfect summertime snack. 


2 lbs new potatoes 

2 shallots 

1 lb green beans, tops removed, cut into 1” pieces 

1 cup vegetable oil 

1 clove garlic, peeled and grated with a microplane or crushed with a garlic press

4 tablespoons mustard

1 egg yolk 

Fresh Dill 

Salt and Pepper

Place your cleaned potatoes in a large pot, they should all be about the same size. If some are much bigger than others, cut them to all be about the same size so they cook in the same amount of time. Submerge the potatoes in cold water and add about 2Tbsp salt. Bring the water to a boil and reduce to a simmer. 

While your potatoes are cooking, thinly slice the shallots and submerge them in vinegar and a pinch of salt and sugar. Set them aside. 

Once your potatoes are fork tender, add the green beans and cook for another 3-4 minutes, until the green beans are bright green and tender. Strain everything and rinse them with a little cold water. Cut the potatoes into bite size pieces and toss them with pickled shallots. Place them in the fridge to cool. While the potatoes are cooling. 

To make your aioli, place the egg yolk, garlic, mustard and a pinch of salt in a medium sized bowl. Whisk it together well. Begin to stream in the oil a little at a time, whisking vigorously as you go. Once all of the oil has been added you should have a nice aioli. Taste it for seasoning and adjust salt and pepper. Finely chop most of your dill and add it to aioli. Leave a little bit to garnish the top of the salad. Once the potatoes are nice and cold, toss them with the aioli and taste everything to make sure it is seasoned to your liking. Place the potato salad back in the fridge. You can eat it  immediately but is best a day or two later when the potatoes have absorbed all of the flavors! If you're feeling fancy, top the potato salad with crispy bits of bacon and edible flowers.Enjoy! 

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