Garlic Potato Salad with Homemade Mayonnaise

  • For garlic mayonnaise:
  • 2 eggs
  • Pinch of salt
  • 1/4 tsp dry mustard
  • dash of paprika
  • 4 Tbsp. lemon juice
  • 1 1/2 cups olive oil
  • 1/2 head roasted garlic
  • For salad:
  • 3 lbs. russet potatoes
  • 6 hard-boiled eggs
  • 1/2 medium red onion, minced
  • Salt and pepper to taste
  • 1/4 cup dried dill
  • 1/4 cup regular mustard
  • 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.

  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Cilantro-Garlic Potatoes

    Recipe courtesy of Sandra Lee