A great alternative to my usual potato salad.
Potato Salad with Tomatoes and Hollandaise Dressing
Ingredients
15-20 small new potatoes
15-20 red and yellow cherry or grape tomatoes, halved
1 large handful of fresh basil, coarsely chopped
10 black olives
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
Instructions
- 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, olives
and basil 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. Serve.
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