Potatoes Alioli

Spanish tapa style potato salad

Potatoes:

The potatoes can be prepared one of two ways.  They can be boiled as in traditional potato salad or pan fried.  Either way you will need 4-5 large potatoes cut into 1/3 to 1/2 inch chunks.

To boil, place potatoes in cold salted water and bring to a boil over high heat.  When potatoes are fork tender drain.
For pan fried, heat 1/8" of oil in a heavy deep skillet (cast iron works great).  Allow oil to heat until shimmering and then place potatoes in a single layer in the skillet.  You will most likely need to cook the potatoes in batches for about 10 minutes until golden brown and tender.

The potatoes can be dressed with garlic mayonnaise (below) when they are warm or room temperature.

Garlic Mayonnaise:

2	large egg yolks
2	teaspoons Dijon mustard
2	teaspoons fresh lemon juice
3	medium garlic cloves , minced or pressed through garlic press (about 3 teaspoons),
3/4	cup vegetable oil
1	tablespoon water
1/4	cup extra virgin olive oil
1/4	teaspoon ground black pepper

Instructions

Process yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With machine running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil, about 30 seconds. Whisk in salt and pepper.  Refrigerate for at least 30 minutes before using to all the flavors to meld. Can be refrigerated in airtight container for up to 4 days.