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(potato salad from the back yard: all of these ingredients the earth gladly shares to the tune of fireworks and cookouts)

3 pounds red + blue potatoes (colored all the way through)

garlic-lemon aioli (recipe below)

5 sprigs fresh dill (good sized branches)

1 medium red onion, chopped

4 hard boiled eggs (use slightly older eggs for better boiling)

hand full of basil (in the spirit of fourth of july- use purple basil)

salt/pepper to taste

Cut potatoes to 3/4 X 3/4 inch pieces and boil in salted water.  Drain and let rest 5 minutes (this allows more water to drain so more flavor may be absorbed.  Combine with aioli, onion, hard boiled eggs (chopped), dill, basil and salt/pepper.  Taste it, then adjust accordingly.

Garlic-Lemon Aioli:

5 – 6 cloves FRESH FROM THE DIRT garlic (I used soft neck- if using hard neck use a bit less)

1 teaspoon kosher salt

3 egg yolks (if you have a dog- they will happily take the whites)

1 1/2 lemons, juiced

1/3 c vegetable oil

olive oil (to consistency)

In a food processor, pulse the garlic and salt 3 – 4 times.  Add the yolks and lemon juice and blend until WELL combined.  While blender is running, add vegetable oil, then olive oil slowly until desired consistency is reached.  **You will have aoili left after you make the potato salad.

To garnish… pull the flowers forming at the top of dill plants… they look like little fireworks 🙂

2 egg yolks (from the hens)


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