Dilled Potato Salad

• 3 egg yolks, room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon wine vinegar or 1 tablespoon cider vinegar
• 1 cup light olive oil
• 12 cup vegetable oil
• salt & freshly ground black pepper
• 23 cup minced fresh dill
• 6 lbs red potatoes, boiled, peeled (optional)
• 23 cup diced red onion
• fresh dill sprig (garnish) (optional)

1. Combine yolks,mustard and vinegar in processor or blender and mix until thick and smooth, about 2 minutes.
2. With machine running, gradually add oils through feed tube in slow steady stream, stopping machine occasionally to be sure oil is being absorbed (add 2 tablespoons very hot water if mixture begins to separate), until mayonnaise is very thick.
3. Season to taste with salt and pepper.
4. Transfer to large container and blend in dill.
5. Gently fold in potatoes and onion, coating well.
6. Refrigerate overnight.
7. Garnish with fresh dill sprigs before serving, if desired.

egg yolks, mustard, wine vinegar, light olive oil, vegetable oil, salt, dill, red potatoes, red onion, dill

Taken from www.food.com/recipe/dilled-potato-salad-335230 (may not work)