James Martin Potato Salad Recipe

Healthy Potato Salad (Classic Taste) iFoodReal.com

WebJun 14, 2023 · Combine ingredients: In a large bowl, add cooled and chopped potatoes and hard boiled eggs. Then add pickles, red onion, …

1. To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
2. To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
3. Drain potatoes and let cool for 20 minutes uncovered.
4. In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

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Healthy Potato Salad WW friendly Food Meanderings

WebJun 26, 2020 · And using lighter mayonnaise cuts the mayonnaise fat and calories in potato salad by HALF! This is a pretty big deal. And I …

1. Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by at least 2 inches. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Drain through a colander and cool. I chill them in the refrigerator for about 20- 30 minutes.
2. Meanwhile, hard-boil eggs (see NOTES on hard-boiling eggs) and chill in refrigerator with potatoes.
3. When potatoes and eggs are cooled enough to handle, peel and slice eggs (as shown in the photo) *Note: an egg slicer helps to evenly slice the pieces
4. Gently mix eggs, potatoes, mayonnaise, radishes, green onion, pickle juice and salt together.

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