• 1 small Yukon Gold potato , peeled and quartered
• 1 1/2 teaspoons kosher salt
• 3 cloves garlic , finely chopped
• 1 tablespoon Dijon mustard
• 1 large egg yolk
• 1/4 teaspoon freshly ground pepper
• 2/3 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice

To make aioli: In a stockpot, place potato and enough cold water to cover; bring to boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.

In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt, and pepper. With machine running, gradually add oil in a slow, steady stream until thick and blended. Add lemon juice; transfer to serving bowl.