I'm not a big fan of bland, mayonaissy, heavy potato salad. I started making a mustard/vinegar potato salad a while back which is great, but I love the way this deconstructed salad has the richness and tang of the aioli without any of the heaviness. Enjoy! —DailyMeals
Make the aioli first(or a day ahead). Add the egg yolks and half the lemon/vinegar mix to a blender(or to a bowl if you are doing it by hand).Add a couple of drops of oil to the mix and blend or whisk until you have an emulsion.
Once your emulsion is set, begin slowly drizzling in oil until you have a thick mayonaise. Also add remaining lemon mixture and your garlic.
Add salt and more lemon to your taste. Now set aside half the aioli since you won't use it all(unless you're serving a lot of people), and add your whole grain mustard to the rest.
Next, boil your potatoes whole or halved in salted water. Add a few rounds of sweet potato as well.
Thinly slice your shallots into rounds, and add to a hot pan with some grapeseed oil. Cook carefully until brown and crispy. Remove to a paper towel.
Now take your rounds of sweet potato( since they will cook quicker than the other potatoes), trim the edges and add them to the same pan you cooked your shallots in, just for a bit of texture. Cook for 2-3 minutes per side. Set aside to a paper towel.
Once the potatoes are done, you are ready to assemble your salad. Cut the potatoes into quarters and mix with a bit of salt and pepper and olive oil(optional)
Spoon a layer of aioli onto your platter as the base. Place potatoes however you'd like on top of the aioli. Stack the sweet potatoes next the the other potatoes.
Add your crispy shallots, pea shoots, and some chopped chives over the potatoes, and thats it! This salad is packed with flavor and would make a great addition to any party or barbecue.