Octoberfest Potato Salad

recipe courtesy of my Aunt Anne!

this is a party portion size.

1 large egg yolk, at room temperature
2 Tbsp white wine vinegar- or lemon juice
4+ garlic cloves, finely chopped
1 large shallot, or 2 small, finely chopped
5 Tbsp olive oil
5 Tbsp canola oil
3 lbs baby new poatoes
3 Tbsp flat leaf parsley, chopped

To make the aioli:
Put egg yolk, vinegar, garlic, shallot, s/p to taste, in a bowl and whisk together.  Slowly whisk in oils to thicken.

Boil potatoes, until slightly under done.  Pour dressing over potatoes while still warm.  Garnish with parsley.  Serve warm or at room temperature.