Cook The Potatoes And Eggs
Put the lid on the Instant Pot, making sure the sealing ring is in and the pressure valve is closed. Set it on Manual, High pressure, for 5 minutes.
It will take 10-15 minutes for the Instant Pot to reach pressure. Once it has reached pressure and finished cooking let the pressure release naturally for 5 minutes.
Ingredients For The Potato Salad Dressing
And heres what you need for the dressing:
The mustard adds a bit of flavour but mostly acts as a thickener and emulsifier for the dressing. I also like to add a touch of sugar to my dressing which takes the sharp edge off the vinegar so I can get away with using less oil. I use 3 tbsp vinegar to 8 tbsp oil where most recipes would call for 9 tbsp of oil.
Boiling & Prepping Red Potatoes
Before you make this creamy potato salad, you will need to pre-prep by washing and boiling your red potatoes!
The best way to do this is to wash red potato skins and then cut potatoes up into approximately 1/2 inch cubes. Your cubes do not have to be perfect, but the sizing will determine how long you boil. See the rest of the recipe for potato salad below for tips on boiling.
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The Rest Of The Ingredients
Now we have perfectly cooked and seasoned potatoes and a creamy dressing, its time to add some extra ingredients.
Potato salad is a personal process, and there are lots of opinions out there as to what makes it perfect or the best. The recipe below is our version it includes everything we love, but remember that its your potato salad, so add what you like!
Celery and Pickles The celery adds a lovely crunch and our house isnt stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you dont like pickles in potato salad leave them out .
Red Onion I love the sweetness and crunch of red onion in this. To make sure that the onion doesnt overpower the salad with raw onion flavor, I deflame the onions. Its a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.
Hard-Boiled Eggs Maybe its how we were brought up or what were used to but, potato salad without eggs is missing something. Hard-boiled eggs add texture and extra creaminess.
Fresh Herbs The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.
How To Make The Best Potato Salad
Theres no need to be intimidated. Potato salad is very simple to make. With a few tricks, youll be making it like a pro in no time. While were on the subject of potatoes, you should know that we love them around here! Here are a few more favorite recipes: Our go-to mashed potatoes, these easy baked sweet potato fries, and our smoky roasted fingerling potatoes with a dipping sauce inspired by this recipe!
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Tips To Making This Potato Salad:
Easy Roasted Potato Salad
Roasted potato salad is a delicious Whole30 compliant side dish. This recipe relies on ingredients other than mayonnaise to create a rich flavor.
While eating my Chia Seed Pudding Recipe one morning, I was thinking about what to make for lunch and I was craving potato salad. Youll love how easy this one is , and you can make this in no time with pantry staples.
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Whats In Potato Salad
I spent many a summer afternoon making and taste testing this salad alongside my amazing mama, just like she did with hers. In fact, Ive made it so many times I dont even need the recipe. You know a recipe is that good when you know it by heart.
Heres the ingredients youll need for this classic potato salad:
- Yukon gold potatoes
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What Is Potato Salad
Potato salad is a classic side dish that’s made with boiled potatoes and a variety of other ingredients. It’s believed to have originated in Germany, eventually making its way to other European countries and the European colonies.
A classic German potato salad is typically served warm or at room temperature and is dressed in a vinegar-based sauce. By contrast, American-style potato salad is often served cold or at room temperature, and is coated with a creamy dressing made from mayonnaise, sour cream, or yogurt. Most potato salad recipes include other seasonings, herbs, or vegetables in addition to the potatoes.
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A Few Red Potato Salad Recipe Notes:
- If needed, substitute greek yogurt for the mayonnaise in the recipe below.
- While red potatoes are best to use for this recipe, you may substitute what you have on hand. When not overcooked small red potatoes tend to hold their shape better for potato salad, plus the colorful red skins add great texture to the salad as well. Vibrant color always makes food taste better. Colorful food is flavor for the eyes. Heres a good source showing different types of potatoes and the preferred uses of each.
- If packing along for a picnic or tailgating be sure to keep covered and chilled until ready to serve.
Easy Creamy Potato Soup Recipe
Here is a creamy potato soup recipe thats easy and delicious. Loaded with potatoes and made in one pot, this recipe is a keeper! Potatoes are considered comfort food for many. Whether its potato curry or twice baked potatoes, there is a comforting recipe for everyone to enjoy. I love this creamy potato soup recipe
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How To Make An Easy Classic Potato Salad:
- Peel and cut the potatoes into quarters .
- Drain and lightly mash with a fork or potato masher .
- Add the diced onion and celery then with your finger over the top of an apple cider vinegar bottle, lightly coat the potatoes with the ACV. Doing this while the potatoes are hot is an important step.
- Combine the ingredients for the dressing as the potatoes are cooling and stir to combine.
Perfect Hard Boiled Eggs
I can now make the perfect hard boiled eggs using my Instant Pot! The Instant Pot makes it so the eggshells come off very easily and the yolk is a perfect yellow.
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Potato Salad For A Crowd
What I love about potato salad is that it serves a lot of people without a lot of effort, and its so easy to make a good one.
I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is for potato salad with sour cream using it as a binder makes it extra creamy.
Creamy Red Potato Salad With Fresh Herbs
If you’re looking for party food recipes, you’ll really want to try this easy Red Potato Salad recipe–it’s so tasty! Party potatoes recipes aren’t a dime a dozen…meaning you definitely want to grab on to the good recipes when you can snag them.
You’ll find potato recipes with all types of potatoes, including amazing salad recipes and other recipes for food to bring to a party.
But really, nothing says picnic like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes.
For best results, make this dish a day in advance so the flavors have a chance to fully mingle. Seriously, the melding of flavors makes the dish!
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How Do You Make Red Potato Salad
It couldnt be easier! First youre going to boil the potatoes until they are fork tender. You dont want them to be too soft that they fall a part, you want them to still have a little bit of a bite to them.
Next, whisk together all the other ingredients in a bowl. After the potatoes have cooled slightly mix them in.
Now the hard part, cover and refrigerate for at least 1 hour. This will give all of the flavors a chance to meld leaving you with a super flavorful Red Potato Salad that everyone will be asking for the recipe for.
Looking for more salad recipes to bring to or serve at your BBQs? Try these:
How To Make Red Potato Salad With Bacon And Corn
Dressing: Make it and shake it in a jar. Quick, easy, and effective!
Cook potato: Make sure you cut the potato slices evenly, so they cook in the same time. I cut mine around 8mm / 1/3 thick, and these cook pretty quickly around 6 to 7 minutes after the water returns to the boil after you add them. As soon as a knife can pierce the potato with very little / no resistance, immediately drain. Because the potato slices are pretty thin, they will continue to cook even with the residual heat, so its ok if they are a tiny bit undercooked at first.
Be very careful not to overcook the potatoes as they will become a crumbly mess when you toss them in the dressing!
Carefully drain potatoes, shake off excess water, then gently transfer them to a large bowl. Handling gently here is important as cooked potato slices are more prone to breaking than the cubes that we use for traditional potato salad.
Add in the eschalots, pour over about 3/4 of the dressing then toss very gently. Leave to marinate for 30 minutes. During this time, the hot and porous potatoes will absorb the dressing flavour , while the residual heat will semi-cook the finely sliced eschalots, taking the raw edge off them
Cook bacon: Chop the bacon, place in a non-stick skillet without oil and turn the stove on. As the pan heats up, the bacon fat will start to melt so it renders its own fat to fry the bacon in. I find starting with a cold pan extracts more fat from bacon
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Picnic And Cookout Safety
Foodborne bacteria can contaminate food between the temperatures of 40 F and 140 F. Keep salads refrigerated or in a cooler at or below 40 F until serving time, and return leftovers to the refrigerator within 2 hours 1 hour if the serving temperature is 90 F or above.
Place the serving bowl with the salad on a bed of ice for serving if at all possible.
Ingredients In This Red Potato Salad
Heres what goes in this Red Potato Salad:
Red Potatoes Includes desiree and pontiac varieties in Australia. Try to get potatoes that are of even size so they cook through at the same time . If you cant get red potatoes, then any potatoes will do. It doesnt even matter if theyre waxy or starchy Ive made this with all sorts over the years. Just get small ones so you can slice them into bite size pieces
Eschalot Also known as French onions and called shallots in the US. They are like baby onions, but with purple-skinned flesh. Not to be confused with what some people in Australia call shallots, ie. the long green onions which we also use in this recipe! This brings freshness and a subtle aromatic flavour to dish
Corn Part of the appeal of this recipe is the smoky flavour of the sweet corn kernels that we get from charring the corn either on the BBQ or directly on the naked flame of a gas stove top. So I really do urge you to use whole corn cobs if you can.
Otherwise, use frozen or canned. Pan fry about 1 1/4 cups in 1 tbsp oil until golden and toasted
Green onion For colour and freshness in the flavour and
Bacon Do I really need to talk up the bacon here? I think not! .
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What Do I Need To Make This 5 Ingredient Potato Salad
You’ll need just 5 ingredients. I know, you saw that coming, right? This is a really simple recipe that uses wholesome simple to source ingredients. I like things easy when it comes to potluck meals, sides, and party recipes.
Grab some red potatoes, bacon, onions, ranch dressing and shredded cheese! That’s all you’ll need to throw this recipe together. If you need to make substitutions or alterations the recipe is really flexible so you’ll find it’s pretty easy to swap things about or change things up.
How To Make The Best Simple Potato Salad Recipe
Because this salad is made from boiled potatoes, we need to boil the potatoes first. So, put the whole potatoes, without peeling them, in a soup pot, pour the water until they cover them well and put it boil. Dont forget to put a teaspoon of sea salt in the water.
While the potatoes are boiling, we can cook the onions. Peel the two onions and chop them not very finely.
Put the chopped onion in a bowl, in which you will make the potato salad. Season the onion with a teaspoon of sea salt, half a teaspoon of freshly ground pepper and 100 ml of sunflower oil.
Mix everything and let the onion sit, soften a little, until the potatoes boil. After the potatoes have boiled, drain the water and let them cool almost completely, so that we can work with them.
If the potatoes have cooled, we peel them, because I dont like to use potato peels in salads.
Now we can cut them, I preferred to cut them into cubes but they can also be sliced. I chose to cut them directly in the bowl over the onion.
Mix lightly, then continue seasoning. Hot potatoes have the property of absorbing a lot of oil and flavours, so we need to add a little more aromas.
For the beginning, finely chop the chives.
Add the chopped chives over the potatoes. Season with another half teaspoon of freshly ground pepper and a teaspoon of sea salt. If the salad is too dry, add more sunflower oil, I put another 100 ml.
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Why Youre Going To Love This Recipe
I grew up having potato salad as a side dish at every bbq. The one my mother made was made with mint and quite yummy, but the main ingredient was storebought potato salad dressing, something which I dont use. Instead, using mayonnaise you have more control over the contents of the potato salad.
My kids like this, although in all honesty, Master 8 would never admit it. He put up such a show of hating it this week, but then stole half the portion I was eating as leftovers! Heres why youll love it too:
- quick and easy to make
- 5 ingredients- so nothing difficult!
- perfect flavours for a bbq
- the kids can make it
- make it in advance- you can prep it the night before, meaning you look like the host with the most when the guests turn up
- travels well for when you have to bring something to a bbq
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Tips To Make Potato Salad
As with all potato salad recipes, potatoes are boiled in salted water first until fork tender. Drain potatoes in a colander, then rinse them under cold running water for about 30 seconds to one minute to take the steam out of them and stop the cooking process. From here, I like to spread them out on a baking sheet or tray to allow them to cool completely or until cool enough to handle and avoid them mushing through the dressing. You can also refrigerate them to cool them quicker.
While potatoes are cooling, use this time to mix up your salad dressing!
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Tips For Making The Best Potato Salad
- You can also make your own mayo. To make your own mayo all you really need is an egg and 3/4 cup vegetable oil. Place them in a cup and use a an immersion blender. Within a few seconds youve got homemade mayo!
- Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varities can leak water and result in a runny dressing.
- Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
- Celery seed will give a delicious boost of flavor to this dish, so add sparingly if you have some lying around.
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