Lemon dill potato salad
Lemon dill potato salad
Rating: (1 rated)
Recipe Yield: Total time: About 30 minutes | Serves 6 to 8
Ingredients
1 egg 1 tablespoon fresh lemon juice 1 cup olive oil 1/8 teaspoon pepper 1/2 teaspoon salt
Preparation

Step 1 In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil and process until the mixture thickens. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using (best if used within 24 hours). This makes 1 cup mayonnaise.

Description
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