Add <quantity>10</quantity> small waxy potatoes to a saucepan filled with cool water

Add <quantity>2<unit>pinches</unit></quantity> of salt

Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready

Crack <quantity>1</quantity> egg and separate the yolk

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard to a medium bowl

Add the egg yolk. Whisk to combine

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil in a thin stream while whisking until well emulsified

Add <quantity>1<unit>tbsp</unit></quantity> of lime juice

Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready

Peel <quantity>1</quantity> garlic clove

Grate the garlic

Peel and mash <quantity>¼<unit>cup</unit></quantity> of the potatoes

Mix <quantity>3<unit>tbsp</unit></quantity> of mayonnaise with the potatoes

The potato aioli is ready

Enjoy it with some fish and chips or in a salad!