Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino Recipe

Ingredients (22)

• For the Aioli:
• 1 large egg yolk
• 2 teaspoons fresh juice from 1 lemon
• 1 1/2 teaspoons minced garlic (about 1 large clove)
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoons kosher salt
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• For the Pesto:
• 1 cup packed fresh basil leaves, rinsed and dried
• 1/8 cup pine nuts, toasted
• 2 medium cloves garlic
• 1/4 cup extra-virgin olive oil
• 3 tablespoons finely grated fresh Parmiggiano-Reggiano cheese
• For the Fried Shallots:
• 3/4 cup thinly sliced shallots
• 3/4 cup canola oil
• For the Potatoes:
• 2 pounds fingerling potatoes, halved if small or quartered if large
• Kosher salt and freshly ground black pepper
• 5 teaspoons white wine vinegar
• Pecorino Romano cheese, for grating