5 med. potatoes, boiled & cubed
2 cooked egg yolks
1 raw egg yolk
1 c. oil
1 tbsp. vinegar
Salt & pepper to taste

Peel boiled eggs while still hot. Mix the hot yolks with the raw yolk. Beat well for about 30 seconds or until smooth. Add oil a little at a time, stirring constantly. Continue until all oil has been blended. Stir in vinegar, salt and pepper. Spoon over boiled potatoes and mix well. Note: Mayonnaise can be stored in refrigerator up to 1 week.