Summer BBQ, cookouts, grill parties… they’re all the rage this time of year. Whether you’ll be enjoying burgers, hot dogs, bratwurst or ribs, there’s one side dish that can compliment them all. I’m talking about the ever popular potato salad. However not all potato salads are the same. I’ve had my share of making and eating some flops and fails. Some were too mushy, others were undercooked, even a few that were pretty bland. But I’m happy to share a potato salad winner! This All American Potato Salad is buttery with a slight tang and the perfect dish to share at your next summer potluck…
I’ve been craving a good potato salad since the summer started. That seemed to be the only dish missing from our recent cookouts and with every gathering we had around the grill, my craving grew. But thankfully my craving has been thoroughly satisfied with the best classic potato salad I’ve ever had (so far.) The original recipe called for russet potatoes, which I substituted with Yukon Gold potatoes instead. I thought they gave the salad a nice buttery flavor and additional color with the pretty golden hue. The key to this recipe is allowing the potatoes to cool with a little red wine vinegar. Doing so allows the potatoes to absorb the tangy flavors of the vinegar that carries well with the dressing. As for the dressing, it’s a straightforward mixture of mayonnaise, sweet pickle relish, red onion, Dijon mustard, a few spices, fresh parsley with chopped hard boiled egg thrown in. Delish!
recipe adapted from Cook’s Illustrated
1 cup water
2 pounds yukon potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
3 large eggs
2 tablespoons red wine vinegar
1 small minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise + more if needed
3/4 teaspoon Dijon mustard
3/4 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
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
Press MANUAL and adjust the time to 4 minutes on HIGH 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 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.
Remove eggs; peel and chop then set aside.
Remove potatoes from IP and drain excess water; transfer to large bowl. Add vinegar to potatoes and toss gently to combine. Let stand until potatoes are just barely warm or almost fully cooled, about 20 minutes.
Meanwhile, in small bowl, stir together onion, pickle relish, mayonnaise, mustard powder, celery salt, garlic and onion powders, parsley, and pepper. Using rubber spatula, gently fold dressing and eggs into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
(Potato salad can be covered and refrigerated for up to 1 day.)
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