Garlic Potato Salad with Homemade… 3

Garlic Potato Salad with Homemade… 3

Garlic Potato Salad with Homemade... 3

Garlic Potato Salad with Homemade Mayonnaise

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.

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.

Recipe courtesy of Bonnie Stroh for FoodTV.com’s Potato Salad Championship Cook-Off Competition, 2001

I want to make this

I was looking for a little different recipe with a twist. That is hard to do with potato salad. This recipe is a keeper. The roasted garlic mayo was the right stuff..we added a some chopped celery. wonderful! Denise M. 2006-06-20T18:04:22Z item not reviewed by moderator and published

The potato salad was just ok to me — it was very bland although I felt like I added alot of salt. It was edible and I will eat the leftovers with no problem, but I am not sure if I will make again. LAURA R. 2006-04-10T11:09:47Z item not reviewed by moderator and published

This is a good recipe. Just make sure that when you make the mayo that you use light olive oil, not extra virgin. The flavor of the extra virgin is too strong. I actually preferred to substitute half canola and half light olive oil. KATHERINE G. 2005-03-22T23:06:48Z item not reviewed by moderator and published

this is one of the best potato salads i have ever tasted or made! the homemade mayo makes a world of difference. I added extra lemon. ROSE S. 2004-07-24T17:18:12Z item not reviewed by moderator and published

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