Potato Salad

CategoryDifficultyBeginner
Yields1 Serving
 3 large eggs
 2 garlic cloves, grated
 ½ tsp salt
 1 tbsp lemon juice, more as needed
 1 large egg yolk
 1 cup extra-virgin olive oil
 ¼ cup sour cream
 ½ cup celery, finely chopped
 ¼ cup red onion, finely chopped
 2 lbs white or yellow potatoes
 Black pepper, to taste
 2 tbsp chives, finely chopped
1

Boil water in a small pot. Place 2 eggs and cover to cook. Bring to a boil over high heat for about 2 minutes. Remove pot from heat and cover for 8 minutes.

2

Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.

3

In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.

4

Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.

5

Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.

6

In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.

7

Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.

8

Drain and cool the potatoes.

9

After cooling, dice the potatoes into 1 1/2-inch square.

10

In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.

11

Refrigerate to cool down. Add the remaining dressing before serving.

12

Top with chopped chives.

Ingredients

 3 large eggs
 2 garlic cloves, grated
 ½ tsp salt
 1 tbsp lemon juice, more as needed
 1 large egg yolk
 1 cup extra-virgin olive oil
 ¼ cup sour cream
 ½ cup celery, finely chopped
 ¼ cup red onion, finely chopped
 2 lbs white or yellow potatoes
 Black pepper, to taste
 2 tbsp chives, finely chopped

Directions

1

Boil water in a small pot. Place 2 eggs and cover to cook. Bring to a boil over high heat for about 2 minutes. Remove pot from heat and cover for 8 minutes.

2

Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.

3

In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.

4

Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.

5

Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.

6

In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.

7

Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.

8

Drain and cool the potatoes.

9

After cooling, dice the potatoes into 1 1/2-inch square.

10

In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.

11

Refrigerate to cool down. Add the remaining dressing before serving.

12

Top with chopped chives.

Potato Salad