dilly bean potato salad with garlic miso aioli

This is the best potato salad I've had.  There was recently a dilly bean potato salad recipe in Bon Appetit magazine. However, mayonnaise is pretty gross and I can't bring myself to make it. So I used our recipe for miso mayo (vegan) instead, but used olive oil, lemon juice, and lots of garlic; and then I called it aioli to make it sound fancy.

Even though I think of potato salad as a summer picnic food, our canned dilly beans and local potatoes make this a hearty wintertime treat!

(makes 6-8 servings)

Ingredients:
3 lbs potatoes
1 c. dilly beans 
1 T. brown mustard seeds
few dashes paprika
salt and pepper to taste

Garlic Miso Aioli:
1 c. olive oil
10 T. white/yellow miso
2 T. lemon juice
2-5 cloves garlic
2 t. soy sauce

Boil the potatoes and let them cool to room temperature or colder. Make the aioli by adding all ingredients and mixing with a whisk, fork, food processor, or immersion blender. Add aioli to potatoes until salad is desired consistency. Then mix in cut dilly beans and mustard seeds and add paprika, salt, and pepper.