To Make Mayonnaise

• Place first five ingredients in a food processor. Attach lid and turn to high speed. Over the next 30 to 45 seconds, slowly pour light olive oil down intake spout. Continue to let the food processor run for another minute or until mayonnaise is quite thick. Once made, pulse in the Dijon mustard. Hold the mayonnaise in the refrigerator until needed
  
  

To Make Salad

• Place unpeeled potatoes in a large pot. Cover with water so that waterline is one inch above potatoes. Add 1 tsp salt. Bring to a low boil and cook in an open pot until skins begin to split and potatoes can just be pierced with a fork (tender/firm). Drain using a colander, then put back in pot and place under cold flowing tap water for 10 minutes. Drain completely. Peel and discard skins. Dice potatoes into one-inch cubes. In a large bowl combine potatoes with remaining salad ingredients.
  
• Add mayonnaise to large bowl. Toss and combine with salad ingredients until well coated. Transfer potato salad to a serving bowl and top with snippets of fresh dill. Cover with plastic wrap and refrigerate until serving time. Keeps 2 days.

• Peel outer leaves from cabbage and discard. Split, core, and cut cabbage into inch thick strips or chunks. Using grater attachment (medium/fine), run through a food processor. Transfer grated cabbage (approx. 12 packed cups) to a large mixing bowl.
  
• Skin, split onion into sections. Using standard cutting attachment, process in food processor until completely minced. Add to large mixing bowl. Blend with cabbage.
• To make dressing, put all remaining ingredients in a small pot. Stir and cook over high heat until a slight boil is reached. Remove from heat and continue stirring for about a minute.
• Evenly pour hot dressing over cabbage and onion mixture. Toss to blend. Refrigerate finished coleslaw in tight fitting containers for at least 6 hours before serving. Will keep for up to 5 days.

• Using a large bowl, mix corn, onions, zucchini, celery, red and green peppers, and parsley together.
• Put all remaining ingredients in a shaker bottle, or blender. Combine completely. Pour over vegetables. Toss well.
• Refrigerate in sealed container(s) for 6 hours before serving. Will keep up to 4 days.