Wednesday, July 5, 2017

Instant Pot: Nan's Classic Mustard Potato Salad

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When it comes to potato salads, I never really was a big fan of them. They were either too mushy, undercooked or so flavorless, it was hard to like it when I never had a real good one to compare... until now. One thing I realized was that I love hard boiled eggs mixed into potato salad. It adds a little more substance, texture and a little protein never hurt anyone! This recipe for Nan's Classic Mustard Potato Salad has changed my thoughts on potato salad and will be a staple at picnics going forward. It combines potatoes, eggs, sweet onions, celery and dill pickle relish with a slightly sweet and creamy mustard dressing. As you wrap up summer picnics for the season, this is one potato salad to tote along...

If you have a busy household like mine, you can appreciate dishes that can be made in advance. This potato salad is actually better made in advance so it has time for flavors to meld.  It's a recipe that is pretty much one where you combine, stir and chill - what's not to love with that?! I've also found it's very flexible too. Change out the russet potatoes for red bliss or even buttery yukon for a new twist. Add bacon or even diced up ham if you want. This is a great salad recipe to build upon if you wanted or it's simply delicious as is.

Nan's Classic Mustard Potato Salad
recipe slightly adapted from Food


8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs
1 cup water
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle relish
1/4 cup finely chopped fresh Italian parsley
1 1/2 cups mayonnaise or Miracle Whip if you prefer
2 tablespoons yellow mustard
1/4 cup cream  or half & half
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar


In your Instant Pot:

Plug in the IP with insert set in place.


Place steamer basket in IP with 1 cup of water and fill with cubed potatoes. Place eggs on top of potatoes



Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 4 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. 

When the display reflects L4:00 (which is 4 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove eggs; peel and chop and transfer to large bowl

Remove potatoes from IP and drain excess water; add to large bowl. 


Add the finely diced onion, celery, pickle relish and parsley to the potatoes and eggs. Gently stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, cream, salt, pepper and sugar until creamy. Transfer this mixture to the large bowl with the potatoes and fold in to coat the salad.


Cover with plastic wrap and refrigerate at least 6-8 hours or overnight to allow flavors to meld.

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