Mint and Garlic Aioli Potato Salad with Bacon

4 cups potatoes -red or golden type
1/2 red onion, diced
2 T. fresh chives
2 T. fresh mint
3-ish bacon slices
Salt

Aioli
1 egg yolk
1 tsp cold water
1-2 T. fresh mint, finely minced
1-2 T. fresh chives, finely minced
1 clove garlic, finely minced
2/3 c. olive oil

Begin by boiling the potatoes, whole, until fork tender. Don't let them get too tender though, they need to be able to stay in cube form without turning to mush. Time will vary depending on their size.

Drain potatoes run under cold water. Set aside

Meanwhile, make the aioli by whisking the yolk and adding the water. Continue to whisk, incorporating as much air as possible. Slowly, drop by drop, add in the oil, all the while whisking and whisking some more, switching from left to right hands which should be numb... {yes, you will work off all of the calories from the salad this way}. When you are done you should have a light in color sauce with a similar consistency to mayonnaise.

Add in the herbs and garlic, and a pinch of salt, and stir to combine. Set aside.

Cook up the bacon and set aside.

Dice the potatoes into cubes. Finely dice the red onion. Combine the two together in a medium bowl. Crumble bacon and add as well. Add a pinch of salt. Stir in as much of the aoili as desired to moisten the potatoes, gently stirring to incorporate. Give it a taste and add any needed salt {oh yeah, and pepper}

Serve with an extra sprinkle of minced herbs on top.

Natalie Riley