Pandemic Potato Salad Dressing......when you've run out of mayo

Many families have a version of potato salad that they swear by, a recipe handed down through generations of potato boiling cooks. Most contain some combination of diced boiled potatoes, chopped celery and onion, and hard boiled eggs. I'm not going to give you a recipe for potato salad since my recipe tends to change with the wind. However, I am going to provide you with a Jenny Jones recipe for a unique dressing, one which does not contain mayonnaise. This is a good thing because it will not add fat to already burgeoning pandemic-thighs, nor will it further coat arteries. Plus, you just might have run out of mayo at this point during the pandemic.

Ingredients for Potato Salad Dressing:

• 1/3 cup vegetable oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard
• 3 tablespoons potato cooking water
• 1/2 teaspoon salt and pepper to taste
• 3 tablespoons mashed potato

Methods: 
While the potatoes cook, combine the dressing ingredients ( except for the mashed potato). After the potatoes are cooked to tender, cut a small end off one of them and mash it to add to the dressing.