Cooktop Cove: How to make Instant Pot potato salad
There are nearly as many recipes for potato salad as there are cooks in the world. Originally brought to the United States by German immigrants, it has become a classic side dish in just about every region of the country. There are myriad variations, of course, such as whether the dressing is oil-and-vinegar based or mayonnaise based. In the Southern U.S., where potato salad is especially popular, the mayonnaise version usually wins and often includes celery, onions, a touch of mustard, and chopped hard-boiled eggs. The true art is in achieving just the right ratios of these basic ingredients.
This is a classic recipe that doesn’t stray too far from the essential flavors. A few time-honored secrets come into play to make this version a real standout. One secret is using russet potatoes, which absorb the seasonings’ flavors more readily than waxier red or yellow potatoes. Another is tossing the cooked potato cubes with a bit of apple cider vinegar, which adds a little bite that cuts through the richness of the mayonnaise. Of course, the use of the Instant Pot is a modern twist—we love how easy it is to cook the potatoes and eggs together in the Instant Pot.
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