Monday, July 6, 2015

Potato Salad with Dijon Mustard Dressing and Bacon

Hi everyone, I hope you had a great Fourth of July.  My husband had to work, so I made our Fourth of July food on Sunday for us to enjoy.

This year I wanted to try a new and different way to make my Potato Salad.  Yes, I made my potatoes and hard-boiled eggs in my Instant Pot!  Can you tell by now how much I like this new way of cooking?!

Years ago, when my husband was on a BBQ team, one of our friends brought her Potato Salad and it was so unusual and good and it had bacon in it.  Try as I might, she would not share the recipe, so I just let it go.  Fast forward about 15 years later and I thought I would try to make it.  You know what, I think I did!  Hubby had two servings and our youngest was here visiting and she could not stay out of it either!  I made a small batch, just in case we didn't really care for it, but you could easily make it larger too.  Yes, we did like it and I'm sure I'll be making it this way more often too!

So I thought I would put it here on my blog so that I can find it again!

Potato Salad with Dijon Mustard Dressing and Bacon

1-1/2 pounds small round Red potatoes, sliced in half
1/3 to 1/2 cup of chopped onions
6 slices bacon, cooked and crumbled, reserve one slice to garnish salad
1 cup mayonnaise, not salad dressing
1 tablespoon Dijon mustard
salt and pepper, to taste
3 large hard-boiled eggs, peeled and diced

Put 1-1/2 cups of water in the Instant Pot.  Put a steamer basket in the pot.  Add potatoes, then lay uncooked eggs on top of the potatoes.  Place lid on pot and lock lid in place.  Select Manual, which goes to High Pressure on my pot and set timer for 4 minutes, press start.
While the potatoes and eggs are cooking, mix the mayonnaise and Dijon mustard, mixing well, set aside.
When timer beeps, turn pressure cooker off or unplug and do a quick pressure release.  When pressure is released, on my pot the pin drops down, carefully remove the lid, set aside.  Remove eggs and place into ice cold water.  Remove the steamer basket from the pot and place potatoes into your serving bowl.  I immediately added my salt and pepper to potatoes at this time, you can always add more later if needed.
Add peeled, diced eggs, onions and 5 slices of bacon, stir.  Then add the dressing, I used about 3/4th of the dressing and that seemed to coat all of the ingredients well.  At serving time, stir again, if desired, you can add some more dressing.  Top with the 1 remaining slice of bacon and serve.
I would let the potato salad sit for at least 2 hours or more before serving, to develop the flavor of it.

Serves about 4 to 5 depending on serving size.

I hope you give this a try, it is very good!  Mary

Thursday, July 2, 2015

Electric Pressure Cooker Corn On The Cob

Hi everyone, I hope you are all ready for the coming holiday.  I got some food to make potato salad and brats for my gathering for one!  Hubby is still working his part-time job, but is going to "official retire" in a couple of weeks.  Oh wow, I won't know how to act when he is home all the time!!

Well I got some corn on the cob the other day at the grocery store to try in my Instant Pot, LOVE IT!!  I don't know about you but I didn't like heating a big of pot of water to boiling, during the hot summer months, to make corn on the cob.  I also didn't really know how long to cook it either.  Well now I don't have to worry about that anymore!  Once my pressure cook comes up to pressure, it only take 4 minutes to cook it!!  Oh boy was it ever so good too, with just a little snap to it when we took a bite of it, yum!

I first cleaned the corn.  Then I put 1 cup of water in the pot, placed my trivet in and laid my five pieces of corn on the trivet, two are missing from the pot!!  Place the lid on, hit Manual, then hit the minus key until you have four minutes on the panel, mine was cooked on High pressure.  All you have to do is let it come to pressure, takes about 5-10 minutes, once it reaches pressure it will start counting down.  When it beeps to let you know it's done, do a quick release of the pressure.  Carefully open the lid and be ready to eat some delicious corn!  No boiling water to worry about and no hot kitchen either!  Oh, I also made green beans in it, in four minutes too :).