Charlie's Cafe Exceptionale Potato Salad

Though many recipes have appeared for this potato salad, this is the first to be authorized by Louise Saunders, who ran the Minneapolis restaurant after her husband's death.

Homemade mayonnaise:

1 pasteurized egg yolk
1 tsp. dry mustard
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. lemon juice or vinegar, divided
1 c. vegetable oil

Salad:

5 medium potatoes, freshly cooked and peeled
1 tsp. salt
1/4 tsp. white pepper
2 tbsp. or more chopped green onion
1 to 2 tbsp. finely chopped red bell pepper
3 hard-cooked eggs, diced (or more to taste)

To make mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice or vinegar. Makes 1 3/4 cups.

To make salad: Dice cooked potatoes into a large bowl. Sprinkle with salt and pepper. Add green onion, red pepper and eggs. Stir in about 1 1/4 cups dressing, adding more if needed. (Charlie's was a very creamy potato salad). Mix gently. Chill 2 hours.

Serves 6.