Classic mayo-based potato salad

Cut the kilo of fingerlings into chunky coins.

Put them in a heavy bottom pot with just enough water to cover by about an inch and a very generous pinch of salt.

Bring to a boil, immediately reduce to medium low and cook 25 to 30 minutes until properly tender.

Mayonnaise: measure one large egg, 20 g water, 25 g white distilled vinegar and 5 g salt into a high-sided container and pulse with an immersion blender to combine.

Slowly spin in 325 g neutral oil, stopping when the mayo thickens at the top to let the standing oil spin in, and repeating once or twice.

After about 30 minutes of gentle simmering, check the potatoes: tender, not chalky, crumbly or crunchy.

Drain and spread on a sheet tray to cool about 15 minutes, so they do not steam themselves wet in a bowl.

Flip the room temperature potatoes into a bowl and add 175 g mayo, 80 g yellow mustard, 225 g chopped bread and butter pickles and 15 g chopped fresh dill.

Mix with gloved hands or a spatula, squishing and crushing about 20 percent of the potatoes and whipping them a little so they make a mashed substrate that holds the whole pieces in an almost emulsion.

Garnish with more fresh dill and black pepper.