Garlic Potato Salad with Homemade Mayonnaise

Description
Recipe courtesy of Bonnie Stroh (Food Network Potato Salad Championship Cook-Off)
 * Contributed by PressureCookerRecipes Y-Group

Garlic mayonnaise

 * 2 eggs
 * pinch of salt
 * ¼ tsp dry mustard
 * dash of paprika
 * 4 tbsp lemon juice
 * 1½ cups olive oil
 * ½ head roasted garlic

Salad

 * 3 lbs russet potatoes
 * 6 hard-boiled eggs
 * ½ medium red onion, minced
 * salt and pepper to taste
 * ¼ cup dried dill
 * ¼ cup regular mustard

Garlic mayonnaise

 * 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

 * 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.