Fresh potato salad

At the first place I worked after college we made fresh mayonnaise by the gallon, literally. We'd separate a couple of trays of eggs and put the yolks in a large mixing bowl with mustard and some white vinegar - I can't remember the number of eggs, but a tray is thirty. That would be whipped up and then we'd gently add some oil, once we were sure that it was setting, we'd put a five-gallon drum of oil on a stool next to the mixer. A quick tap with the heel of a cleaver towards the base of the oil drum and it would trickle into the mix. We crack on with other jobs while that ran through, checking now and again to make sure that it hadn't split. A bit of seasoning at the end and the job's a good 'un.

I don't suppose that many people make mayonnaise any more, I certainly don't - Hellmans all the way for me.