Description Edit

Recipe courtesy of Bonnie Stroh (Food Network Potato Salad Championship Cook-Off)

Ingredients Edit

Garlic mayonnaise Edit

Salad Edit

Directions Edit

Garlic mayonnaise Edit

  1. Place all ingredients except oil in blender.
  2. Blend on high until all ingredients are well blended.
  3. Add the oil in a slow steady stream.
  4. 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).

Salad Edit

  1. Cook the potatoes in a pressure cooker for 10 – 15 minutes, depending on the size of potatoes.
  2. Boil eggs for 10 minutes.
  3. After both have cooled, peel, dice and add to bowl.
  4. Add the onions and then salt and pepper to taste.
  5. Add dill, mustard and mayo to the consistency that you like — some people like their potato salad dry, some like it very moist.
  6. Refrigerate overnight for best flavor.

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