Potato Salad

Ingredience

8 whole potatoes scrubbed

4 eggs

3 large dill pickles or 6 small

Mayonnaise

1 teaspoon salt

1/4 teaspoons onion salt

1/4 teaspoons onion powder

1/4 teaspoons pepper

Pokyny

Place potatoes, 1/2 teaspoon salt and eggs in a pot with cold water or if using IP in the basket with 1 1/2 cups of cold water in the bottom of the IP. Boil until the potatoes are tender, around 25 minutes or cook in IP 15 minutes with 5 minutes NR for large russet potatoes and 8 minutes with 5 minutes NR for red potatoes.

When done, drain off water and place them in cold water until eggs are cool and potatoes slightly warm.

Peel the eggs and potatoes. Cut the potatoes (either sliced thicker or cubed) and cut the eggs into pieces.

Add the potatoes, eggs, pickles and seasonings (while potatoes are slightly warm) Add mayonnaise until all is moist. The secret to a good potato salad is plenty of mayo. Refrigerate until ready to serve.

Poznámky

Red potatoes are better because when boiled they don’t hold water and hold their texture.

Yukon gold potatoes are the 2nd best to use.

If using russet potatoes add a splash of vinegar to the cooking water to keep them firm.