When I see a recipe that includes the phrase “garlic aioli,” I know shit’s about to get weird. The New York Times had a good start on this recipe, but if you know me, you know that in my kitchen, we measure garlic with our hearts, not with recipes.
- 3 large eggs
- 1 large egg yolk
- 8 garlic cloves
- 1/2 teaspoon salt
- Black pepper
- 1 tablespoon lemon juice
- 1 cup olive oil
- 1/4 cup sour cream
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 pounds small gold potatoes
- 2 tablespoons chives, finely chopped
- Bring a small pot of salted water to a boil. Hard-boil 3 eggs for 15 minutes. When cooked, remove from heat and blanch in a large bowl of ice water.
- Bring a large pot of salted water to a boil. Cook over medium-high heat until potatoes are fork-tender, 15-25 minutes. Drain and let cool.
- Combine garlic, salt and lemon juice in a food processor. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and sauce is thick.
- Scrape into a bowl and stir in sour cream. Stir in celery and red onion.
- Peel and dice egg whites. Once potatoes have cooled, dice potatoes into 1/2 inch chunks.
- Transfer potatoes and eggs to a large bowl. Toss with dressing and chives. Season with salt and black pepper. Let cool to room temperature, or refrigerate until ready to use.
Source: Adapted from a recipe by the New York Times