Potato Salad with Homemade Mayo

I am so obviously my father's daughter.

My dad and I both love potatoes and even more, we both love new potatoes.

New potatoes signifiy summer to me. Their bright color, their amazing taste and the endless summer dishes that they work so well in. I also love that you eat them skin and all, no peeling here and I don't even mind the little dirt that gets forgotten and makes its way into your mouth...

Here's a Recipe for Potato Salad that I came up with:

Mayo: (Not that difficult, you can do it, well worth it)

2 egg yolks (the fresher the better)

1.5 tbsp lemon juice

1 tsp dijon mustard

1 tsp whole grain mustard

1 cup vegetable oil

Salt and Pepper

Put eggs, lemon juice, mustards, salt and pepper and whip ingredients.

Continue whipping and slowly drizzle cup of oil in, slowly so that it incorporates nicely. (your laughing if you have a kitchenaid or any kind of mixer at this point, saves your arm a lot of work but it still totally do-able without one.)

Mayo will last nicely for three to four days in a fridge.

1. New Potatoes (depends how many ppl. you're cooking for)
2. shelling peas (shelled of course, I like them raw but you can cook 'em if you want)
3. mayo (add how much you desire)
4. chives (handful chopped up fine)
5. *avacado (not local, but I make an exception cause I love them! Optional, add if you desire)
6. salt and pepper

Cook potatoes, drain, cool. In a bowl put the peas, mayo, chives, avacado, salt and pepper and then add the cooled potatoes on top. Mix. Taste and season accordingly.