American style potato salad with homemade mayonnaise

Halve the potatoes; no peeling needed.

Cover with about an inch of water in a Dutch oven and bring to a boil over high heat, then reduce to a gentle simmer and season the water with two generous pinches of salt.

Keep the cooking gentle: potatoes boiled hot and quick absorb water and crumble, while slow cooking gives a pearly, creamy set potato that takes mayonnaise well.

Mayonnaise: crack the egg into a tall-sided container with the water, vinegar and salt; with an immersion blender running, stream in the oil over about 10 seconds, moving the blender head up and down to incorporate evenly.

Roughly chop the dill without overcutting, which bruises it.

Drain the pickles and coarsely chop with two or three passes of the knife; combine the pickles, dill, mayonnaise and mustard.

After about 25 minutes check the potatoes: pressed against the pot with a fork they should resist a little, then give way.

Strain and cool at room temperature, about 25 minutes.

Transfer to a mixing bowl with the dressing; smash about 25% of the potatoes, then whip with a limp hand 15 to 20 seconds so about a third of the mixture is crushed and the rest stays in chunks.

Taste and add salt if needed; transfer to a serving platter.