"potato and dill salad with mayonnaise, cream and dijon mustard"
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  • 1 egg
  • 1.25 mls salt
  • 1.25 mls freshly ground black pepper
  • 5 mls mustard
  • 15 mls vinegar
  • 300 mls canola oil


For stick blender:

  • place all of the ingredients into the blending container
  • blend slowly making sure the mayonnaise forms at the bottom of the container before lifting the mixer

For rotary beaters:

  • beat the egg, salt and pepper until the egg is frothy
  • slowly add the oil until it begins to thicken
  • then add the vinegar
  • continue to add the oil until it reaches the right consistency