Potato Salad with Homemade Lemon Mayonnaise
Comments:	Two secrets to have a good potato salad: firm, not mealy potatoes and a dressing that is added while the potatoes are still warm. This recipe, unlike others, is not sweet! This recipe has been inspired from potato salads made with all sorts of homemade mayonnaises than can be found at markets all over Paris. The delicious mayonnaise is not easy to make; try it in ham sandwiches garnished with a slice of tomato.
Servings:	1 1/4 cups mayonnaise
Ingredients	Preparation
Salad 8 cups [2 L] boiled drained small red skin potatoes [approximately 3 pounds / 1.4 kg] 1 medium onion, minced 2 cloves garlic, minced 2 tablespoons [30 mL] olive oil 2 tablespoons [30 mL] white wine vinegar Salt and pepper, to taste Pinch of red pepper 1/2 cup [125 mL] minced parsley 1/4 cup [60 mL] minced chives 1/2 cup [125 mL] homemade lemon mayonnaise 1/2 cup [125 mL] light plain yogurt Ripe olive slices, to garnish Homemade Lemon Mayonnaise 2 egg yolks 2 tablespoons [30 mL] freshly squeezed lemon juice 1 teaspoonfull [5 mL] dry mustard Pinch of Cayenne Pinch of salt 1 cup [250 mL] vegetable or olive oil	Prepare homemade lemon mayonnaise. Cut each still hot potato into 4 wedges. Into a large bowl, mix potatoe wedges with minced onion and garlic. Season mixture with olive oil, white wine vinegar, salt, pepper and red pepper. Mix well, cover and refrigerate until really cold. Stir in minced parsley and chives. Mix together lemon mayonnaise and yogurt. Stirring delicately, thoroughly coat potato wedges with mayonnaise mixture. Check for seasonings. Serve, garnished with ripe olive slices. Homemade Lemon Mayonnaise Into a blender or a food processor, mix together egg yolks, lemon juice, dry mustard, Cayenne and salt until blended. With blender or food processor still running, slowly pour in oil, without stopping until mixture thickens, for approximately 1 minute.