Ingredients
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
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.