Basic Potato Salad about 8 red potatoes (~3#) 5-6 eggs (at least a week old - will peel much easier) about 2 large tart firm pickles (I use Vlasic dill spears) 1 large sweet onion* 1/2 cup each mayonnaise and sour cream, mixed 2 sticks celery, peeled, diced medium 1/2 to 1 tablespoon fresh dill Hungarian paprika (optional) Chop the potatoes into ~3/4" chunks and boil them for 24 minutes or until just tender to a fork. Drain and let cool until they reach room temperature. (Optionally you can toss the cut potatoes in ¼ cup olive oil mixed with ¼ cup vinegar, leave for an hour or so before combining with other ingredients.) Hard-boil, peel and chop the eggs. I use an egg slicer. I use the 6mm disc in the Cuisinart to very quickly chop the pickle spears. Dice the onion and then saute it until it is just beginning to brown, then let cool to room temperature. Put potatoes, eggs, pickles, celery and onion into large bowl. Combine with mayo mix and dill, stir to coat. Sprinkle with paprika as garnish. Chill well before serving, overnight if possible. Makes one large kitchen bowl full; about 3-3/4 quarts or 4 pounds. Mayonnaise (Cuisinart method) 1 large egg or 2 yolks (NOTE: older eggs are better) 1 tablespoon Dijon mustard 1¼ cups corn oil pinch salt 1 tablespoon fresh-squeezed lemon juice or vinegar Insert the metal blade and put the egg, lemon juice or vinegar, mustard, salt and 1 tablespoon of oil in the Cuisinart's work bowl. Process for 60 seconds. While the machine is running, pour 1/4 cup oil into the small pusher. When it has finished drizzling through the hole in the bottom, remove the pusher from the feed tube and gradually add the remaining oil while the machine continues to run. The mayonnaise will thicken as the oil is added. Makes about 1½ cups Mayonnaise (KitchenAid mixer method) 2 egg yolks (put the egg whites in tiny Gladware & store for later) 1/2 tsp. Dijon mustard 1 cup corn oil pinch salt 1-2 tbsp. rice 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.