1 cup Mayonnaise (see recipe Below) 
1/4 cup chopped fresh cilantro leaves 
1 teaspoon chopped garlic 
1/3 cup finely chopped red onion 
1/3 cup finely chopped celery 
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
 

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Cover and refrigerate for 1 hour

James's Mayonnaise

1 large egg
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
 
 
In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil through the feed tube. The mixture will thicken. Season with salt and freshly ground black pepper to taste and pulse once or twice to blend.

Store in an airtight container in the refrigerator. Best if used within 24 hours.