Garlic Aioli Potato Salad

• https://cooking.nytimes.com/recipes/1017402-garlic-aioli-potato-salad
• 3large eggs
• 2garlic cloves, grated
• ½teaspoon kosher salt, more as needed
• 1tablespoon lemon juice, more as needed
• 1large egg yolk
• 1cup extra-virgin olive oil
• ¼cup sour cream
• ½cup finely chopped celery
• ¼cup finely chopped red onion
• 2pounds small waxy white or yellow potatoes, roughly about the same size
• Black pepper, as needed
• 2tablespoons finely chopped chives, for garnish

1. Step 1

   Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.

2. Step 2

   Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.

3. Step 3

   Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.

4. Step 4

   Transfer hot potatoes to a large bowl and toss with diced boiled eggs and ⅔ of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.