This unique and delicious potato salad from Monifa Dayo is addictive and the perfect contribution to any gathering with loved ones. Yukon gold potatoes introduce a rich texture while the aioli provides velvety creaminess. Tangy yogurt paired with vinegar gives a burst of umami and delicately poached eggs brings sophistication to the entire dish. GET THE RECIPE ►► https://f52.co/3wGCTjy

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PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 6 to 8

INGREDIENTS

4 shallots, peeled and finely diced
1/2 cup apple cider vinegar
Kosher salt
4 pounds medium Yukon Gold potatoes, quartered
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, to taste
1 pint full-fat yogurt (Straus is best)
1 cup aioli (classic recipe will do, or store-bought)
1 cup capers, drained
1 bunch parsley leaves, coarsely chopped
1 bunch cilantro leaves and stems, coarsely chopped
8 large eggs
Flaky salt or fleur de sel, for garnish
1 handful tarragon, leaves picked but not chopped, for garnish
1 handful dill, leaves picked but not chopped, for garnish
Fresh coriander seeds, for sprinkling (optional)

Adapted lightly and excerpted with permission from Black Food: Stories, Art, and Recipes from Across the African Diaspora, edited by Bryant Terry (4Color Books, a division of Penguin Random House, 2021)

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