Potato Salad. That is a loaded, excuse the pun, subject. You bring up potato salad around friends and everyone gets defensive. “My mom’s is the best!” “No, my mom’s is the best because she puts in yada, yada, yada!” Well, I’ve always thought my mother’s was the best and that is the way I make it. I even have the scribbled on note sheet with her recipe on it that she gave me over the phone years ago.
As you can see this is a pretty simple recipe and it is mayo based. No vinegar, no mustard, no celery. Shocking, I know! People are gasping saying that’s not how we make it! See what I mean? Everyone has their own version of what they find apeeling. What they like is usually what they grew up eating whether it be granny’s, mom’s or whomever. And then if you want to get really picky, you can talk about what mayonnaise to use! Mother always preferred Hellmann’s. As I was perusing other potato salad recipes, I didn’t see pimento used much. That and DILL pickle relish were always in mom’s. Don’t use sweet; use dill relish. Oh, and of course there is hot German potato salad, but let’s not even go there.
Today I was on Facebook, and my friend Jayne was talking about how she just got an Instant Pot she ordered on Amazon Prime Day. She was preparing her potatoes and boiled eggs in the Instant Pot. She attached a link showing how you can crack eggs in a bowl and put that bowl in the instant pot and make them hard boiled. Check it out; here is the link:
I went ahead and tried it and it worked just like she said. Here’s my pic of the chopped eggs.
I then put 6 large russet potatoes in the Instant Pot and pressure cooked them for five minutes. They turned out good too! Jayne mentioned that it is a great way to keep your kitchen cool in this hot Texas weather.
Here is the finished product ready to be scarfed up today with perhaps some BBQ chicken.
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Have a Spud-tacular day,