BEST WAY TO COOK POTATOES FOR POTATO SALAD RECIPES

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EASY POTATO SALAD WITH EGGS – BEST POTATO SALAD RECIPE ...



Easy Potato Salad With Eggs – Best Potato Salad Recipe ... image

This easy potato salad is truly the best potato salad recipe ever! Once you try this amazing potato salad recipe, you'll never make potato salad any other way! Secret ingredient makes it perfect!

Provided by MelanieCooks.com

Categories     Salad

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

8 medium potatoes (peeled and quartered)
2 tbsp white vinegar
5 hard-boiled eggs (peeled)
2 celery stalks (diced)
4 green onion stalks (diced)
1 1/2 cup mayo
1 tbsp mustard
2 tbsp sweet pickle relish
1 tsp sweet paprika (optional)
Salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
  • Cut the potatoes into 1/2 inch pieces.
  • Put potatoes in a large bowl, drizzle with white vinegar and stir.
  • Chop the eggs and add to the potatoes.
  • In another bowl, mix mayo, mustard and sweet pickle relish.
  • Add the mayo mixture to the potato salad and stir to combine.
  • Add salt and pepper to taste.
  • Put the potato salad in a serving bowl and sprinkle with paprika.

EASY INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH EGGS



Easy Instant Pot Potato Salad Recipe - Potato Salad With Eggs image

This Instant Pot potato salad is ready in just 30 minutes—and it even has hard boiled eggs. Here's how to make the easy recipe.

Provided by THEPIONEERWOMAN.COM

Categories     salad    side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 12

4 lb.

russet potatoes, peeled and diced into 1-inch pieces

4

large eggs

1 c.

mayonnaise

1/2 c.

sour cream

2 tbsp.

pickle brine (from the pickle jar)

1 tbsp.

dijon mustard

1 tsp.

kosher salt 

1/2 tsp.

ground black pepper

1/4 c.

chopped red onion

1/2 c.

chopped dill pickles

2

pieces celery, chopped

1/4 c.

chopped fresh parsley

Steps:

  • Add 1 cup of water to the base of the Instant Pot, then place the trivet (included with the Instant Pot) on top. Add the potatoes, then set the eggs right on top of the potatoes. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 4 minutes. When the timer is up, manually release the pressure. Remove the eggs with tongs and tap each of them gently on the counter to crack the shells. Place them in a bowl of ice water and let rest for 10 minutes, then peel and chop. Drain the potatoes in a colander, then lay them flat on a sheet tray to cool, about 15 minutes. (The potatoes can still be slightly warm when dressed.) Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, pickle brine, Dijon mustard, salt and pepper. Stir in the red onion, pickles, celery and parsley. Fold in the potatoes and eggs. Refrigerate until ready to serve.

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