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Monday, May 10, 2021

Mary's Potato Salad, so easy using your Instant Pot!

Does your family love potato salad? Want a delicious yet easy-to-make potato salad? Here too! Mary's Potato Salad is the potato salad of my youth, with potatoes, eggs, onions, pickles, and a delicious mustard dressing, not made so easy with the help of the electric pressure cooker...



I have been eating Mary's Potato Salad my whole life! And quite honestly like many the potato salad I love is the potato salad my mom made. As we should, because favorite family recipes should always play a role in our meal plans. There is nothing better than food memories to want to keep us cooking in the kitchen.  

But if I may be completely honest, making Mary's Potato Salad was a messy job. First, the potatoes were boiled, and allow to cool down long enough to pick them up and get them peeled. Eggs were boiled, and like the potatoes cooled long enough to peel, and I have to be honest fresh eggs don't peel easily...but you know how it is, if you want potato salad, you make potato salad!


And then something wonderful happened. After mastering Mashed Potatoes in the InstantPot, I wondered about the prep work for  Mary's Potato Salad.  And with that, the following technique was tried, and successful! It is easy really, and even if you prefer your own potato salad from years past, I think you will appreciate the updated ease of preparation and a timesaving way to cut the potatoes and eggs. 

Come on along, I will show you!

Ingredients needed for this recipe:
  • potatoes
  • eggs
  • sour/dill pickles
  • sweet/bread and butter style pickles
  • onion
  • celery
  • mayonnaise
  • sour cream
  • ballpark mustard
  • salt
  • pepper
  • granulated garlic powder
You will also need the following:
  • potato peeler
  • "S" shaped potato masher
  • kitchen knife
  • cutting board
  • 9X13 baking pan
  • measuring cups
  • 2 c size glass measuring cup
  • silicone spatula
  • pressure cooker, electric or stove-top
Now we are ready to begin!




Mary's Potato Salad
from memory and my mom Mary
note: I used a 3QT model InstantPot

6 medium-sized potatoes
6 eggs 
1 medium-sized onion OR a bunch of green onions
2 - 3 ribs of celery
1 c diced dill or sour pickles
3/4 c diced sweet pickles
2 T of the dill pickle brine
1 c mayonnaise
3/4 c sour cream
1/4 c ballpark mustard
salt 
pepper
garlic powder

Peel the potatoes and cut lengthwise into quarters. Break the eggs into the 2 cup glass measuring cup. Place 2 cups water into the pan, add a trivet, then a steamer basket or steam pan to hold the potatoes and the eggs. 


Secure the lid, program to cook for 10 minutes, allow to rest an additional 10 minutes. Open the valve, let potatoes and eggs cool. When cool enough to safely handle, turn the cooked potatoes and eggs into a 9X13 (or larger) pan to cool completely. 


The real, time-saving is in this mashing technique! Place the potato masher on the individual pieces of potato, press down once, and move on to the next piece of potato. 

You are using the masher to cut the potatoes into pieces, not to actually mash the potatoes. Once you have cut through a piece of potato, use a silicone spatula to move the cut-up potato to the side of the pan. 


NOTE: On this day, I cut the eggs separate from the potatoes, usually, I cut them together in the same pan. But we had a request for a small bowl of potato salad without eggs...and the eggs were added at the end before being wrapped for storage in the refrigerator. 

Set the cut potatoes and eggs aside. Peel and dice the onion or if using green onions, wash, dry, and slice thinly.

Wash, dry, and mince the celery. Chop both the sweet and sour pickles. 

Add the onions, pickles, and celery to the pan with the potatoes. Season the potatoes and eggs generously with salt, pepper, and garlic powder. 


Add the mayonnaise, sour cream, mustard, and brine from pickles. Combine all ingredients together. Pack into a smaller serving pan or bowl, refrigerate for two to three hours, or until serving time. 


Storage options for Mary's Potato Salad. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Mary's Potato Salad has been included below. 

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Printable "copy and paste" version:

Mary's Potato Salad
from memory and my mom Mary
note: I used a 3QT model InstantPot

6 medium-sized potatoes
6 eggs 
1 medium-sized onion OR a bunch of green onions
2 - 3 ribs of celery
1 c diced dill or sour pickles
3/4 c diced sweet pickles
2 T of the dill pickle brine
1 c mayonnaise
3/4 c sour cream
1/4 c ballpark mustard
salt 
pepper
garlic powder

Peel the potatoes and cut lengthwise into quarters. Break the eggs into the 2 cup glass measuring cup. Place 2 cups water into the pan, add a trivet, then a steamer basket or steam pan to hold the potatoes and the eggs. 

Secure the lid, program to cook for 10 minutes, allow to rest an additional 10 minutes. Open the valve, let potatoes and eggs cool. When cool enough to safely handle, turn the cooked potatoes and eggs into a 9X13 (or larger) pan to cool completely. 

The real, time-saving is in this mashing technique! Place the potato masher on the individual pieces of potato, press down once, and move on to the next piece of potato. 

You are using the masher to cut the potatoes into pieces, not to actually mash the potatoes. Once you have cut through a piece of potato, use a silicone spatula to move the cut-up potato to the side of the pan. 

Cut the eggs using the same method.

Set the cut potatoes and eggs aside. Peel and dice the onion or if using green onions, wash, dry, and slice thinly.

Wash, dry, and mince the celery. Chop both the sweet and sour pickles. 

Add the onions, pickles, and celery to the pan with the potatoes. Season the potatoes and eggs generously with salt, pepper, and garlic powder. 

Add the mayonnaise, sour cream, mustard, and brine from pickles. Combine all ingredients together. Pack into a smaller serving pan or bowl, refrigerate for two to three hours, or until serving time. 

Storage options for Mary's Potato Salad. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe. 

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Would you like to comment?

  1. We love good ole mustard potato salad. Never thought about using and Instant Pot. Thanks so much for linking up with me at the Unlimited Link Party 26. Pinned!

    ReplyDelete
  2. Perfect timing! It's summer and it's time for all the traditional picnic salads, even if made in modern gadgets.

    ReplyDelete
    Replies
    1. Why does it always taste so good in summer? I really enjoyed how easy this was. Thanks for stopping by!

      Delete
  3. Now that's a great potato salad recipe! I use some of the ingredients you mentioned but also add bacon. Ueah, not heart healthy, LOL

    ReplyDelete
  4. I'm for the bacon addition! Thank you so much for sharing with us at Fiesta Friday.

    ReplyDelete
    Replies
    1. Liz, my family would love the bacon also! Thanks for hosting Fiesta Friday!

      Delete
  5. Thanks for sharing at the What's for Dinner party. Really glad you stopped by. Have a fabulous weekend.

    ReplyDelete
    Replies
    1. Helen, you are welcome, thanks for hosting What's for Dinner!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!