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Best Homemade Mayonnaise Recipe for Potato Salad

Fresh homemade mayonnaise in a bowl with a whisk, lemon, and olive oil.
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This is the ultimate creamy, tangy, and stable homemade mayonnaise, perfected for coating potato salad. Made with a simple emulsion of egg yolk, oil, and acid, it delivers a fresh flavor and velvety texture that far surpasses any store-bought jar.

Ingredients

Scale
  • 1 large egg yolk, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar or fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 cup neutral oil (like avocado, grapeseed, or light olive oil)
  • 1-2 teaspoons warm water (optional, for adjusting consistency)

Instructions

  1. In a medium bowl or the cup of an immersion blender, whisk together the egg yolk, Dijon mustard, vinegar or lemon juice, and salt until smooth and slightly pale.
  2. While whisking constantly, begin adding the oil drop by drop. Whisk vigorously until each addition is fully incorporated before adding more.
  3. Once the mixture has thickened after about 1/4 cup of oil, you can add the remaining oil in a very thin, steady stream while whisking non-stop.
  4. After all oil is incorporated, taste and adjust seasoning. If the mayo is too thick for potato salad, whisk in 1-2 teaspoons of warm water to reach the desired creamy consistency.

Notes

For a foolproof method, use an immersion blender. If the mayonnaise breaks, fix it by whisking the broken mixture slowly into a fresh egg yolk in a clean bowl. Always use room temperature ingredients for a stable emulsion. Store in an airtight container in the refrigerator for up to 1 week.

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