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