Limor's Summer Potato Salad

Directions

1. Fill a large pot with salted water and bring to a boil

2. If using larger potatoes, half them, otherwise, use whole. Add potatoes and carrots to boiling water. Bring back to a boil

3. Start an 8 minutes timer and add eggs to the pot. Bring back to a boil and reduce heat to simmer

4. remove eggs after 8 minutes of boiling time. (optional - remove 1 or 2 egg after 6 minutes to use as a jammy egg for garnish)

5. Peel all eggs. Reserve one for aioli and cut the rest into eights lengthwise. if using Jammy eggs for garnish, cut them in half.

6. When carrots and potatoes are almost ready and are fork tender - add peas to the boiling water for 5 minutes

7. When ready, drain all veggies and cool until ok to handle

8. Cut potatoes into 1”-2” cubes

9. Cut carrots into ¼” cubes

10. While veggies are boiling or cooling, Make aioli dressing by blending the reserved egg, AC vinegar, dijon mustard, lemon juice, garlic, salt, pepper in a food processor or immersion blender till smooth. Add the EVOO in a constant drizzle to emulsify.

11. Mix all the prepped ingredients together with the aioli. Adjust seasoning as needed (salt, pepper, lemon juice, olive oil).

12. Use halved jammy egss and pinch of dill as a garnish, as well as edible flowers if using.