Potato salad

The Goods*:

1.5 lb bag mixed (yukon gold, red bliss, and purple) small potatoes

1/2 homemade aioli**

1 tbsp country dijon mustard

1 tbsp yellow mustard seeds

1/2 cup fresh dill

1/2 cup daikon

Homemade Aioli

1/2 cup olive oil

1 egg yolk

1 small clove garlic

1 tsp lime juice

1/2 tsp water

1/4 tsp kosher salt

Finely mince the garlic clove. Take care to remove the green stalk in the middle of the clove. Add the garlic, lime juice, salt, and water to a medium size bowl. Allow the garlic to steep in the liquid for five minutes or so. Add the egg yolk. Whisk the yolk together with the water and lime juice. Slowly pour the oil into the mixture while continuously whisking. The mixture should thicken as more oil is added and have a creamy texture when all of the oil has been added.

Place the potatoes in a medium saucepan, cover with water, and set on high heat to boil. Once the water is boiling, lower the heat and simmer the potatoes for 10-15 minutes, or until they just become fork tender. Drain the potatoes in a colander. Place the potatoes back in the saucepan, off the heat, and cover with a dish towel to allow them to steam for 10 minutes or so.

Cut the potatoes into halves or fourths depending on the size. Place the cut potatoes in a large mixing bowl and season generously with ground black pepper and kosher salt. Coarsely grind the mustard seeds in a mortar and chop the dill. Slice the daikon into ~1 cm sections. Add the mustard, mustard seeds, dill, daikon, and aioli to the potatoes. Mix by hand, then chill and serve.

*Wow, its been a while between posts. I actually made this over a week ago, but I'm resolved to jot it down now so it is not lost. I typically do not love potato salad, mostly because I recoil at the thought of mayonnaise. But, with small potatoes and dill on hand, something had to be done. I adapted the recipe from Ina "Use Good Mayonnaise" Garten.

**Yeah, I can like mayonnaise if its called aioli. Seriously, homemade mayonnaise is nothing like that Hellmann's nonsense. Oh and the difference between mayonnaise and aioli, per Ruhlman, is that olive oil as the oil and minced garlic.