What a week! Actually, what a month! I can’t believe May is wrapping up. Feels like I always say that. It’s so odd how time just flies by. The burst of travel hasn’t helped with slowing things down. And next week I pack up for a few days in Vegas, where I’ll be attending the Saveur Blog Awards (our little project, The Boys Club, won the Best Cocktail Blog category). As soon as I mentioned the win to Eric, he scurried off to his computer to look at flights. Having never been to Vegas, we’re doing it up… fancy dinners, theater tickets (Eric’s birthday is coming up as is our wedding anniversary, so this is our big celebration). No gambling though… I’m not a fan, though I have a feeling he might hit the tables while I’m off doing foodie things.
There are no words to express how excited I am to finally get to meet the bloggers going to this event. Some of my favorites are going to be there, including David and Luise, creators of the blog Green Kitchen Stories, who have just come out with their book, Vegetarian Everyday. Often when I’m asked which sites are my favorites, I rattle of a long list, but between you and me, GKS is at the top. I’ve been a fan of theirs for a long time and am so thrilled for their much deserved success (a wonderful mobile app, a cookbook, and a Saveur award all in twelve months). So, yeah, I’m kind of psyched to meet them next week.
While flipping through Vegetarian Everyday, the dish that tantalized me the most, surprisingly, was their potato salad. It’s a stunner… never had I seen a potato salad with such vibrant colors and flavors. I knew immediately that I had to make it and get it up here before the Memorial Day weekend. I’ve taken some liberties and incorporated homemade aioli into it. Their recipe is definitely healthier than mine, but I’m a mayo fan and it’s not potato salad in my world without a little of it thrown in.
Potato Salad with Dill + Horseradish Aioli
Source: Adapted from Vegetarian Everyday by David Frenkiel + Luise Vindahl
Yield: Serves 4
A pot, large enough to cook the potatoes
2 lb – 3 oz small new potatoes
15-20 red and yellow cherry or grape tomatoes, halved
2 cups fresh sugarsnap peas, sliced lengthwise
1 large handful of fresh dill, coarsely chopped
Kosher salt and freshly ground black pepper, to taste
2 egg yolks
2 teaspoons lemon juice
1 teaspoon kosher salt
¾ cup canola oil
1 tablespoon prepared horesradish
- 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, peas and dill 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.