Garlic Potato Salad With Homemade Mayonnaise
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2
Eggs1
Salt1 tsps
Dry Mustard4 tbsps
Lemon Juice1.5 cups
Olive Oil1360 g
Russet Potatoes1 medium
Red Onion (minced)1 cup
Dried Dill1 cup
Mustard (regular)Directions:
1
To make the garlic mayonnaise, place all ingredients except oil in blender
2
Blend on high until all ingredients are well blended
3
Add the oil in a slow steady stream
4
If the mayo is too thick add a few drops of lemon juice
5
(The extra mayo can be kept in the refrigerator for up to a week
6
It's great on sandwiches and in chicken salad
7
) For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes
8
Boil eggs for 10 minutes
9
After both have cooled, peel, dice and add to bowl
10
Add the onions and then salt and pepper to taste
11
Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist
12
Refrigerate overnight for best flavor