Recipe courtesy of Bonnie Stroh
Level:
None

Ingredients

For garlic mayonnaise:
For salad:

Directions

To make the garlic mayonnaise, place all ingredients except oil in blender. Blend on high until all ingredients are well blended. Add the oil in a slow steady stream. If the mayo is too thick add a few drops of lemon juice. (The extra mayo can be kept in the refrigerator for up to a week. It's great on sandwiches and in chicken salad.)

For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes. Boil eggs for 10 minutes. After both have cooled, peel, dice and add to bowl. Add the onions and then salt and pepper to taste. Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist. Refrigerate overnight for best flavor.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Herb Potato Salad

Recipe courtesy of Ina Garten

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Garlic Bread

Recipe courtesy of Rachael Ray

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking