This is an adaptation of potato ...

This is an adaptation of potato and pea salad with chive aioli from Epicurious combined with the mayonnaise recipe from Nourishing Traditions and a few minor changes.

The aioli (makes more than needed for the salad):

• 1 whole egg
• 1 egg yolk
• 1 1/2 T brown mustard
• 1 1/2 T lemon juice
• 1 T whey (optional; not whey protein powder, but whey from yogurt or soured fresh milk)
• 1/3 c olive oil
• 1/3 c sesame oil
• 1/3 c coconut oil
• large pinch of sea salt
• 3 large cloves of garlic
• 1 chili pepper, seeded (I’m not sure what kind I used, but it was from my garden)

Combine all ingredients and blend with an immersion blender until smooth and emulsified. If doing this in a regular blender you will have to slowly drizzle in the oils while blending. If you include the whey, allow the dressing to sit overnight at room temperature before refrigerating. This also works well in sandwiches in place of plain mayonnaise.

• 3 lbs red-skinned new potatoes (unpeeled)
• 3 T wine vinegar
• 3 celery stalks, thinly sliced
• 1 1/2 c thawed frozen peas
• 6 T chopped fresh chives
• 1 1/2 cups aioli (or whatever feels right)
• salt
• pepper

Boil the potatoes for about 25 minutes. Allow to cool so that it is comfortable to slice and slice into bite sized pieces. Toss with vinegar and allow to marinate for a few minutes. Gently stir in the remaining ingredients. Salt and pepper to taste. Refrigerate for at least 1 hour before serving.

Garnish with chives.

This is my favorite potato salad ever.