Salmon Salad... With HOMEMADE MMmmayo!

My fried recommended I try a salmon salad with all my leftover salmon. I liked the idea because I love me some tuna salad. And it was funny, we agreed that tuna from a can is for some reason way better and more easily understood that salmon from a can, go figure?
Bare with me, I just eyed everything up, equal parts...

Salmon Salad atop Arugula 
inspired by multiple recipes out there on the Internet
Cooked salmon (preferably wild caught Atlantic)
Capers (two large spoonfuls, chop them a bit)
3/4 a stalk of celery (chopped)
Homemade mayo (see recipe below), two or three heaping spoonfuls (however much you like really)
salt and pepper to taste
Dijon mustard (two or three big squirts)
Break up the cooked salmon into a bowl. Add Dijon. Add salt and pepper. Add mayo. Mix in celery and capers that are chopped. Scoop and serve atop your arugula.

Here's the recipe for homemade mayo. You wont need it all for the recipe above.

Homemade Mayo (better than any of that stuff in the jar)

2 egg yolks

1/2 tsp salt

Pepper (to taste)

1/2 tsp of dry mustard

1 and 1/2 tbs of wine vinegar (I'm sure any cooking vinegar would do)

14 oz of salad oil (vegetable? you could do olive oil too might just be a stronger taste)

Lemon juice to taste (at the end, it lightens it up)

Put egg yolks in mixing bowl and beat with a whisk. Add dry ingredients and half the vinegar continue whisking.

SLOWLY add oil until mixture begins to thicken. An emulsion will form (the oil and liquid becoming one). Add remaining oil slowly while whisking, add remaining vinegar (it will thin it). Add pepper and lemon to taste. Top on your salad and put in the refrigerator until needed. PS. your wrist will hurt a lil, this requires a lot of whisking.