Potato salad

7 yukon gold potatoes quartered
1 onion chopped
3 stalks celery, chopped
3 cloves garlic minced
3 egg yolks
3 splashes of white wine vinegar
1 + 2/3 c. vegetable oil
dill chopped
1/3 c mustard
salt

For the mayonnaise:
In a food processor, add the egg yolks and white wine vinegar. Season with salt. Blend. Slowly drizzle in the oil. As the mixture thickens, you can add oil quicker. Whip until all oil is incorporated. The mayonnaise should be light and airy!

For the potato salad:
Boil the potatoes in salted water until fork tender, around 20 minutes. Meanwhile sweat onions and garlic until translucent. Add the cooked onions and garlic to a bowl. Add chopped celery. When the potatoes are finished boiling, quickly cut them into small squares and transfer to bowl with onions, garlic and celery. Add the mayonnaise and mustard. Season well with salt. Add chopped dill to taste.