Potato Salad

First – on cooking the potatoes in the Instant Pot. I found a few different-but-similar techniques but what I used didn’t work. My potatoes were red potatoes, 3 of them about 8 oz, 1 just over 9 oz, 1 was about 5 ounces. The sites I saw referenced “medium” potatoes, and one said 6-8 oz was medium, and the IP time was 10 minutes; for large, 12 minutes, plus 10 minutes NPR. I split the difference and did 11 minutes + 10 minutes NPR. I tested by sticking a knife in them and they were not done. The knife stopped at about 1/4 inch in, so I’ve put them back in for another 6 minutes + 5 minutes NPR.

I’m cooking them in the skins and plan to peel after cooking. Several recommendations I saw too late said to score the potatoes around the circumference before cooking, but I watched a video where they did it after cooking.

I tried it – it’s not really as easy as slipping off each half, but it was pretty easy if you don’t mind potato skins under your finger nails. The potatoes were still extremely hot in the inside, so cutting them right then was a bit painful. I’m not sure if I should have left them chilling the water longer, or let them sit, peeled, longer.

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Potato Salad

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Ingredients

• 2.25 lbs red potatoes, whole, unpeeled
• 1/2 c mayonnaise
• 1/4 c sour cream
• 1 t mustard
• green onions, sliced
• 3 boiled eggs, diced
• 3 slices of bacon, cooked, crumbled
• Tony Chachere's or other seasonings with salt
• Optional herbs - dill, parsley, tarragon
• Optional vinegar, or dill or sweet pickle relish
• Optional for a kick add horseradish or wasabi to the dressing

Instructions

1

Cook the potatoes in the IP - somewhere between 10-20 minutes depending on the size of the potatoes

2

Make the dressing - mayo, sour cream, mustard (horseradish/wasabi)

3

Potatoes: 10 minute NPR

4

Chill potatoes in ice water for a minute then peel, cut into cubes and put in a bowl - ow, they are hot inside!

5

Optionally, drizzle vinegar or pickle juice over the still warm (ahem HOT) potatoes

6

Add the eggs & green onions to the potatoes

7

Season the potatoes & eggs

8

Mix/fold in the dressing

9

Optionally add pickle relish / herbs and mix in

10

Add bacon as a garnish when serving to prevent it from getting soggy

11

Great warm, also chill overnight.

I’m pretty firmly in the camp of Nothing Crunchy in Potato Salad Except Bacon – no onion chunks, no celery. I guess you could put onion or celery seasoning to get the flavor without the crunch. Also, my mother somehow tried to slip jarred pimientos into potato salad sometimes and really, that is just wrong, no matter how southern you are. Of course, I also do not put pimientos in pimiento cheese – it’s just cheese and mayo and spices. Maybe some mustard or sour cream.