Recipe courtesy of Bonnie Stroh
Save Recipe Print

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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Herbed Garlic Bread

Recipe courtesy of Tyler Florence

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

Black Bean Salad

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword