Russet 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, …

Rating: 5/5(36)
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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Easy Keto Potato Salad • Cindy Hilliard Nutrition

WEBAug 11, 2019 · 1 tbsp. Lemon juice. 1 tsp. Mustard. 1 c. Avocado or macadamia oil. 1/4 tsp. fine ground salt (to taste) In the order listed, …

1. This recipe is quite flexible, so please adjust according to your taste! If you like more mustard, use more mustard. If you prefer your potato salad without hard boiled eggs, leave them out! Same for seasonings—season to your personal taste!
2. Peel (if desired and chop potatoes into ½ – ¾ cubes. Add 1 tsp. salt to a pot of water, and bring to boil. Add potatoes and boil for 6-8 minutes or until you can easily insert a fork (I like to use red-skinned potatoes because they hold their firmness and don’t turn to mush as easily as regular russet potatoes, plus the red skin adds a little color if you choose not to peel them). Drain and rinse for a few minutes with cold water to stop the cooking process. Cover and refrigerate at least an hour. Meanwhile, combine mayonnaise, mustard, seasonings, and green onions/chives. Add the mayonnaise mixture to potatoes along with hard boiled eggs, and combine. Add additional salt and pepper to taste. Refrigerate until ready to serve. This potato salad is great grilled brats, burgers, or barbeque.

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