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garlic mayo potato salad

The garlic mayo can be also made with half yolk instead of 2 (if you have problems with cholesterol), but the taste will not be the same!

ingredients for 4 servings (cost about 3€ pp)
  • 600 g starchy potatoes, peeled and cut in pieces
  • 1 small onion
  • 1 carrot
  • Fennel bulbs and leaves
  • 2 eggs + 2 egg yolks
  • 250 ml EV olive oil or EV sunflower oil or a mix of them
  • Lemon juice
  • 1 garlic clove
  • Salt
  • Coarse pepper

The classic American potato salad is a thicker version of the corresponding German one. It usually sucks, but it can very easily become prime.


a) Boiling the potatoes properly. And properly means that the potatoes should be well boiled and, on the other hand, they should keep their shape and not dissolve in the sauce. In this direction, a little acid (lemon or vinegar) in boiling water can help us. Well, salted water and low heat is the secret to a well-boiled potato.

b) Preparing a good sauce. Therefore ORGANIC eggs, very light olive oil or extra virgin sunflower oil, balanced acidity and well cooked veggies, which in this case are the carrot and the fennel bulbs. The onion should be soaked in ice bath for about half an hour after it has been cut.

c) Well boiled eggs. Around 15 minutes in hot water. Once boiled, we put them in ice bath so that their yolk does not turn green and remains orange, as it should.

d) Proper consumption conditions. The potato salad is stored in the refrigerator, but is consumed lukewarm, at room temperature. NEVER cold.

Well, first of all we boil the potatoes in plenty of salted water which contains the juice of half lemon, the carrots, and the fennel bulbs, each separated.

Meanwhile, we also prepare our garlic mayo. We beat with the immersion the garlic clove and a pinch of salt, we add the egg yolks and the lemon juice and we start adding the oil, very slowly.

We also hard boil the eggs and prepare the onion, as we said.

When everything is ready and totally warm (NOT HOT) we put in a large bowl the potatoes, the fennels and the carrots cut in pieces, the onions and we mix with the mayo. We put in the fridge and we let it there overnight.

The day after, we take it out of the fridge for 30 mins, we decorate it with the egg halves, the fennel leaves and coarse black pepper and we serve.


Published in SALADS