Potato salad is a favorite side for a backyard barbecue. This version kicks up the flavor with chopped pickled jalapeños, as well as a dousing of the brine from the pickled pepper jar. The brine soaks right into the potatoes for a sneaky flavor boost diners won’t expect. Serve this salad alongside barbecued ribs, burgers or chicken.
We use russet potatoes here because they soak up the other flavors better than waxier potatoes like red-skinned or Yukon gold, but you can substitute the other varieties if they’re what you have on hand. Russet potatoes should be peeled and diced before cooking, but smaller potatoes can be cooked whole. Use the Instant Pot so you can easily cook the potatoes and eggs together in the same pot.
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