Basic Potato Salad

3 pounds of red potatoes
3 eggs (at least a week old - will peel much easier)
16 cornichons, can substitute 2 large dill pickles
1 small sweet onion
2 tablespoons olive oil
1 tablespoon rice vinegar
3/4 cup homemade mayonnaise
1/2 to 1 tablespoon fresh dill
Hungarian paprika

Hard-boil the eggs and start them cooling.

Put about 2" of water into the steaming pot and start the water heating. Chop the
potatoes into ~3/4" chunks. By the time you're finished cutting the potatoes, the
water should be boiling. Put the potatoes in the steamer and set the timer for 25
minutes.

Make mayonnaise, then chop onion, eggs and cornichons into a large bowl. Mince
the dill. Put the olive oil & vinegar into a large Tupperware with tight-fitting
lid and mix them.

When the timer goes off, taste the potatoes to make sure they're done. Dump the
potatoes into a colander and shake off any moisture, then put them straight into
the oil/vinegar, put the top on, and toss to coat. Give them about 5 minutes to
marinate, then add the potatoes to the salad bowl. Add the mayonnaise and dill
and stir to combine.

Chill well before serving, overnight if possible.

Makes one large kitchen bowl full.

Mayonnaise

1 egg yolk (NOTE: older eggs are better) (save the egg whites for later use)
1/2 tsp. Dijon mustard (optional)
1 cup corn oil
pinch salt
1 tablespoon fresh-squeezed lemon juice or white vinegar

Put the egg yolks and Dijon mustard into the KitchenAid bowl and
whisk on high speed while you measure out the oil. Use the KitchenAid
pour spout attachment and trickle in the oil slowly, a few drops at
first then a thin stream. (Use a 1 cup Pyrex measuring cup as it
pours much better than smaller ones.) When all the oil has been
whipped in add the salt and then trickle in the vinegar.