Super Summer Spud Salad with home-made mayo

Oh boy, do I love a bit of alliteration! Not only a super summer spud salad but also simple too. The magic here is in the Mayo. If you've never made it before, do it! Because it is way better than the jarred stuff, but it does contain raw yolks so be careful if your preggers, delicate or v young and make sure the eggs you use are as fresh as poss. Oh, and make sure you do it in a big enough bowl. I did not. It did not end well (half my kitchen is covered in it)!  
Ingredients
cold leftover boiled Potatoes, cut into chunks and seasoned with salt and pepper.
a few Rocket leaves, washed
1 large tomato, cut into chunks
1 spring onion, finely sliced
a good hand full of mint, chives and parsley, finely chopped
For the Mayo...                                                                 
2 egg yolks
250ml of sunflower (or other mild) oil
Juice of 1 lemon (and zest if you like)
2 heaped teaspoons (at least) of Dijon mustard


Method
Salad: Chuck the salad ingredients into a bowl and toss. Done.
Mayo: In a roomy bowl, whisk together the mustard, lemon juice and egg yolks. Slowly add the oil (you may require a glamorous assistant for this bit and if not, well done you, you are strong like ox) while whisking continuously. By the time all the oil is added the  mayonnaise should be thick and glossy. Taste and add more lemon and mustard if you like. Add some blobs to your salad and munch.


The Mayo will keep in the fridge for 2 days. This makes quite a large quantity (around 300ml) and unless you're a bit of a Mayo fiend like me, you may want to make only a half quantity.