City Barbeque Potato Salad
A delightful blend of creamy potatoes, fresh vegetables, and a zippy dressing, creating a mouthwatering side dish that's perfect for any occasion.
Equipment
- Ninja Foodi An Instant Pot or any other pressure cooker will work just as well. If you don't have one, a large pot and a stove work too.
- Large mixing bowl This recipe makes a lot of potato salad so you need a big bowl to mix it in.
Ingredients
- 5 pounds red potatoes, cut into large chunks You could substitute Yukon Gold potatoes
- 4 -5 eggs
- 1 medium red onion, diced finely
- 2-3 dill pickles, diced I like the spicy version
- 2-3 stalks of celery including the leaves, diced finely See pro tip
- 2½ cups mayonaise
- 2 tablespoon white wine vinegar You could substitute red wine vinegar or apple cider vinegar
- 2 tablespoon yellow mustard
- 2 tablespoon Dijon mustard
- ⅛-¼ cup Franks Red Hot Sauce, or your favorite brand. Adjust amount to taste
- 2 teaspoon salt Adjust amount to taste
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
Cook the potatoes
- If your potatoes are small, just cut them in half. If they are large, cut them into 6-8 even chunks. There is no need to peel them. If like me, you don't like the texture of the skin in your potato salad, the skin will easily slip off once they are cooked.
- Place potatoes into the steamer basket and add 4-5 eggs on top. Set the basket into the inner liner of your pressure cooker along with 2 cups of cold water.
- Put on the pressure lid, turn your valve to the seal position, and set it to high for 4 minutes.
- Once the time has elapsed, do a quick release. Immediately place the eggs into an ice bath so that they don't overcook and allow the potatoes to cool just enough so that you can handle them easily.
Make the mayonnaise mixture
- While your potatoes are cooking, make the dressing. In a large bowl, (this recipe makes 5 pounds of potato salad so you will need a really large bowl to mix it in) whisk the 2 ½ cups mayonnaise, 2 tablespoons white wine vinegar, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, ⅛-¼ cup Franks hot sauce, 2 teaspoons salt, ½ teaspoon pepper, and ½ teaspoon garlic powder together. Remove a cup of the dressing and set it aside. I like to pour it on after the potato salad has had time to set in the refrigerator.
- Dice the dill pickles, celery, and red onion into tiny pieces, and then stir them into the dressing.
Assemble
- Once your potatoes have cooled enough to handle, remove the skins (or leave them on, it's totally up to you). Cut them into bite-sized pieces and then add the warm potatoes to the dressing in the bowl.
- Peel and dice your hard-boiled eggs and add them to the bowl.
- Now, gently mix it all together. Think of folding instead of mixing. You don't want to break the potatoes up too much.
- Refrigerate for several hours. If you are taking this potato salad to a potluck or picnic, be sure to make it early in the day so the potatoes have time to absorb the flavors of the dressing. When ready to serve, taste for seasoning. Add salt if needed. Drizzle the remaining dressing over the top and give it one last mix. Garnish with green onions if desired.
Notes
Tips for making the best potato salad
- Don't discard the leaves from the celery. Some people add celery seed as an ingredient, but the leaves are packed with flavor so there is really no need. Chop them up just like you would parsley and add them in
- I think that different textures make food amazing so I dice half of the potatoes with a knife and break the other half up with my fingers. That way you get some chunks of potato and the rest becomes a creamy part of the dressing.
- For best flavor, make your potato salad at least 4 hours in advance.