No barbeque is complete without a nice big dish of Homestyle Potato Salad as an offered side. This recipe is the perfect balance of mayo and mustard and the Instant Pot, if you have one creates the perfect texture potato. #SoNomNom4u #Vegetarian #PotatoSalad
6 medium potatoes, washed, peeled, and cut into large cubes
Water for cooking
4 TBSP salt for boiling potatoes
1 onion, chopped
2 celery ribs, chopped
2 eggs, hard boiled, cooled, peeled and chopped
4 TBSP yellow mustard
1 cup mayonnaise
4 TBSP pickle juice
2 tsp salt
1 tsp black pepper
Garnish with chives, hardboiled eggs, parsely or paprika
TO BOIL POTATOES IN A POT:
Fill a large pot halfway with water. Add 4 TBSP salt. Bring to a boil. Add chopped potatoes and boil for about 25 minutes or until potatoes are soft when stabbed with a fork. Pour potatoes into a strainer and them pour them into a bowl and refrigerated for about 2 hours, or until completely chilled.
INSTANT POT PERFECT POTATO METHOD:
Add cubed potatoes into the Instant Pot. Cover the potatoes with water until the water is about 1 inch over the top of the potatoes.
Close lid and make sure the pressure release valve is in the center position. Set Instant pot to MANUAL 15 minutes and let the pot run its full course and self-release. Pour potatoes into a strainer and them pour them into a bowl and refrigerated for about 2 hours, or until completely chilled.
Directions:
In a large bowl, add mayonnaise, mustard, pickle juice, salt, and pepper. Stir until completely blended. Add celery, onion and eggs. Stir it all in. Remove chilled potatoes from the fridge and add them to the dressign you just made. Toss to coat until all the potatoes are completely blended with all the sauce and celery and onion. Add more salt or pepper if desired and stir again.
Serve cold. This goes great with Aaron's Smoked Brisket
