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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Garlic Mashed Potato Pizza with Arugula and Fennel Salad

Recipe courtesy of Aria Kagan

Garlic Mashed Potato Pizza with Arugula and Fennel Salad

Recipe courtesy of Aria Kagan

Warm Potato Salad with Swiss Cheese and Garlic Sausage

Recipe courtesy of David Rosengarten

Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing

Recipe courtesy of Bobby Flay

Sheet Pan Herb & Garlic Chicken with Green Bean and Potato Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories