Potato Salad
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.
Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.
In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.
Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.
Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.
In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.
Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.
Drain and cool the potatoes.
After cooling, dice the potatoes into 1 1/2-inch square.
In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.
Refrigerate to cool down. Add the remaining dressing before serving.
Top with chopped chives.
Ingredients
Directions
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.
Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.
In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.
Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.
Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.
In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.
Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.
Drain and cool the potatoes.
After cooling, dice the potatoes into 1 1/2-inch square.
In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.
Refrigerate to cool down. Add the remaining dressing before serving.
Top with chopped chives.