Luchow'S Potato Salad - cooking recipe

Ingredients

2 lb. (6) potatoes
1/2 c. water plus 1 bouillon cube
1/3 c. chopped celery
6 Tbsp. red wine vinegar
6 Tbsp. olive oil
1 tsp. salt
1/2 chopped onion
1/2 tsp. freshly ground pepper
1 egg yolk

Preparation

Wash and scrub potatoes; boil in jackets until tender.
Let cool only enough to peel and slice.
Heat water and dissolve bouillon cube.
Pour stock over warm potatoes; add onion and celery.
Mix remaining ingredients in blender until smooth.
Pour over potatoes.
Serve chilled or at room temperature.
Served 4 to 5.