Kathy's Potato Salad
Source of Recipe
Kathy Hernandez
Recipe Introduction
This can be made in Instant Pot or stovetop.
List of Ingredients
10 small 5 med./lrg. russet potatoes, or red, (2 lbs. or 4 cups), peeled & 1" cubed
4-5 large cold eggs directly from fridge
1 1/2 cups cold water
2 stalks celery ribs, sliced
3-4 stalks green onion, cut up small
1 1/2 cups mayonnaise
2 tbsp. cider vinegar, or pickle juice
1 tbsp. sugar, or 2 if desired
1 tbsp. yellow mustard
2 + tbsp. sweet pickle relish, (to your taste)
1 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
sprinkle Paprika
1 can whole black olives, drained (optional)Recipe
INSTANT POT:
Place steaming rack or basket in bottom of Instant Pot.
Add cubed potatoes into basket & place eggs (in shell) on top of potatoes.
Pour water over top.
Place lid on pot and set pressure valve to "Sealing"
Press "Manual" button, and set to 7 mins.
While potatoes and eggs are cooking, cut up onion and celery.
In large bowl, add them along with remaining dressing ingredients and mix well.
When potatoes and eggs are done, do a "quick release".
While steam is releasing, fill small bowl with ice and water for cooling eggs.
Remove eggs and plunge immediately into ice water.
Lift steamer basket and set potatoes aside to cool.
After 3 mins peel and slice eggs.
Add cooled potatoes to bowl with dressing and mix gently.
Gently fold in eggs or place them decoratively around the top.
Place olives on top or mix in if desired.
Cover tightly and put in refrigerator for at least 3 hours or overnight.
Before serving, sprinkle gently with Hungarian paprika.
*Recipe Notes:
To double the recipe, double all of the ingredients except the water - it should always be 1 1/2 cups. Cooking time remains the same.
**Tips when making Potato Salad:
* 1 lb. of potatoes is 3-4 med. white or 7-9 small red, or 4-5 med. russets.
* Add vinaigrette dressing to hot potatoes but mayonnaise only to cooled potatoes.
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STOVETOP:
Scrub and cut potatoes into 1" cubes.
In large pot, cover potatoes with 1 1/2" water and 2 tsp. salt.
Next, bring water and potatoes to a boil then reduce heat to low.
Cover and simmer 12- 30 mins. or until fork-tender.
*Check at 12 mins, then 5 min. intervals as cooking time will vary according to type and size.
Once done, drain and stop cooking by adding them to ice bath.
After 2-3 mins. they will be cool enough to handle.
Place potatoes in large bowl.
Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
Add to potatoes.
Add celery and onions and mix well.
Gently fold in eggs or place them decoratively around the top.
Sprinkle a little paprika on top.
Place olives on top or mix in if desired.
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