Potato Salad with Tomatoes and Hollandaise Dressing

My Ooooby box several months ago came with little purple Maori potatoes. I kept them and sprouted them ready to grow my own. While these and my jersey bennies were not all that successful I did manage to get this salad out of them along with tomatoes from my garden.
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

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, olives
   and basil 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.