2 hard-boiled Founders & Farmers eggs (peeled and chopped)
2 tbsp white wine vinegar
1 tsp Cal & Gary's grainy mustard
1 tsp Cal & Gary's garlic powder
1 tsp Cal & Gary's onion powder
Aioli
1 Founders & Farmers egg yolk
1 tbsp lemon juice
1/2 tsp Cal & Gary's Dijon mustard
1/2 cup neutral oil
Pinch of salt
How to make it
Cover potatoes with cold salted water and bring to a boil, turn heat down to medium and simmer potatoes until fork tender, about 15-20 minutes. Drain and cut into bite-sized chunks and let cool.
For the aioli, add all ingredients to the bottom of a mason jar. Place the immersion blender all the way to the bottom of the jar. Blend on low, slowly moving the blender up the mason jar until the sauce is emulsified. Store covered in the fridge until ready to use or up to 3 days.
While potatoes are cooking in a large serving bowl, combine the aioli, grainy mustard, white wine vinegar, garlic powder and onion powder. Stir until well combined. Place potatoes into the mixing bowl and toss until well coated with sauce, then add hard-boiled egg, celery, carrots, and red onions. Mix until well combined and serve.
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Ingredients
4 Founders & Farmers russet potatoes
1/3 cup finely diced celery
1/3 cup diced carrots
1/3 cup finely diced red onion
2 hard-boiled Founders & Farmers eggs (peeled and chopped)
