Welcome Back!!!
I jokingly call this church lady potato salad because it reminds me of going to church functions and the church ladies asking ‘who made the potato salad?’ LOL….Anyway, I think this recipe is worthy of any congregation. And I use the Southern staple, Duke’s mayonnaise in this recipe. I also use salad cubes which are slightly larger, chunkier version of pickle relish. But you can use regular relish too!
I recently discovered how to make this in the Instant Pot – it only takes a five minute cook cycle, after your pot has reached pressure. And you can cook the eggs in there with the potatoes! But if you don’t have an Instant Pot, you can make this recipe by boiling your potatoes and eggs instead!
Note about Celery: Like I mention in this video I realize celery is controversial, I love it in Potato Salad and it is optional, but everything else is a non-negotiable ingredient!!!!
Note about Potatoes: Speaking of potatoes, I used Russett potatoes, but you can also use red bliss or yukon gold. Make it your own!!
Note about Mustard: I like using honey mustard but you can use yellow mustard in this recipe too. I like everything sweet, so I use honey mustard. If you like your salad more ‘yellow’, then use more mustard!!!
Recipe
For pressure cooker or instant pot
3 pounds russet potatoes, peeled and cubed
2 C chicken broth
4 eggs in shell (3 for chopping, 1 for slicing)
Pour 2 C broth or water in Instant pot. Peel potatoes and cut into cubes. Put in basket OR on trivet. Place the 4 eggs on top of the potatoes inside the pot. Close instant pot and pressure cook for 5 minutes. Let natural pressure release for 5 minutes. Open Instant Pot, put eggs in ice water for 5 minutes. Remove potatoes and let drain. Put into mixing bowl. Peel eggs and chop three. Save one for garnish.
For Sauce
1 C Duke’s Mayo (or more depending on how creamy you like your potato salad)
1 Stalk Celery chopped (optional)
1/2 red pepper or bell pepper diced (optional)
1 T Onion Powder
2 T Mustard or Honey Mustard
3 T Sugar
1 t pepper
3 Chopped Eggs
Paprika (for garnish)
Put all the sauce ingredients in a mixing bowl and whisk together. After mixing the sauce ingredients, pour on top of the warm potatoes and stir with a spatula. Depending on how chunky you like your potato salad, you can smash some of the potatoes to break up the chunks. Pour into serving dish and top with paprika for garnish. Refrigerate completely before serving.
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