I love mine with mustard. It adds great flavor. Like you I don’t add fresh celery, but instead use red onion. We love the flavor and it adds some color to the dish. I prefer dill pickles over sweet relish. Yours looks wonderful. You made me hungry! Helpful tips if anyone has problems with watery potato salad after storing in the fridge for leftovers or making ahead of time. Let your potatoes cool completely before combining with the dressing. The heat will cause your potatoes to sweat into the dressing. Drain your pickle relish well. The pickle juice will add to your water problem. I prefer to just chop my own whole pickles and dice a little pimento as well to add some extra color. Celery like cabbage will weep. I usually skip it and add celery seed. If you do use it I would mix it in about 10 minutes before serving.
I made this for our annual church picnic. The last that I saw of the potato salad was a little girl scraping the bowl, dropping the spoon and getting a bigger serving spoon so she could get the very last of the potato salad. Thank you so much!
You are the God of instant pots. I always say you should write a cookbook but now I am thinking open a restaurant instead! Cannot wait to try this. The relish has me intrigued....great job, Jeffrie!
Thanks, Jeff, for this delicious recipe. I just made it for the third time but this time, I made some adjustments. I live alone so do not need 4 lbs of potato salad. I but everything in half but still cooked the potatoes for 6 minutes but only used 3/4 cup of water. It came out fine. Thanks again for your help. Please continue to give us recipes. I need to learn how to cook again with this.
Jeff I love potato salad. I have tried all your recipes. This looks great. But I have to say that, though your foods are excellent, flavorful and the addition of boursin into the recipes are a wake up call in this 70ish year old cook, your personality and persona would make this Italian cook trust every one if your recipes. Long sentence but can't help it I had to tell you. Very talented young man. Thanks
Jeff... I made this for a baby shower I hosted yesterday, to go with pulled pork. I substituted the little tiny baby potatoes in different varieties to save cutting time. I live in the Atlanta area, but had guests from all over the U.S. ... and they all raved about your salad! Another great 👍👍👍
Thanks Jeffrey. You still rock it out of the park. I appreciate the way you explain and video each segment so there’s no chance of confusion. I can’t wait to try this.
I like that you added a little bit of celery seed & SWEET pickle relish (I use Mt Olive sweet pickle relish or Del Monte sweet pickle relish) and I also put the celery seed & SWEET (not dill!) pickle relish in my pasta salad as well!! 👍❤️😉 I learned (the hard way) to NOT use red wine vinegar in these summer salads. It gives it a pinkish tint (which makes it look spoiled, 😩😖 even though it’s not!!) White vinegar or apple cider vinegar are both equally good, but in these summertime “picnic” type salads, the apple cider vinegar gives a tiny bit of extra fantastic flavor boost.
I made this recipe for our church picnic,and nobody made a comment about the potato salad, but I watched a little girl scraping out the bowl, trying to get the last scraps and nibbles out of the bowl. She gave up and got a plastic spoon to finish her task. Thank you for a
Thanks Jeff for another recipe that takes a food I’ve never attempted out of fear of measuring up to my wife’s and mother potato salad, but the simplicity and complex flavors of yours gives me reason to give it a go! It looks superb!
Just want to get a chance to say that I’ve been watching your RU-vid channel for a long time with the pressure cooker and I’ve made many meals and they’ve been outstanding thanks
I just have to tell you that I make your Chicken&Dumplings all the time. My family loves it. But I double the recipe for the dumplings(works out great). It is a staple in my family now. Thanks for that! I’m looking forward to making this potato salad. I’m sure it will make its rounds at my dinner table. I love your videos they have been a life changer...
That potato salad look's absolutely amazing!! I will be making this soon. Take Care and God Bless!! Love and hugs to You, Richard, and Banjo from Michigan. 💖💖💖
Ok I’m updating my comments. Hands down, this is the very best potato salad recipe I’ve ever tried. You can’t find a better tasting salad at the deli or grocery store. You don’t need the Instant Pot but it sure makes it easier. I highly recommend you trying it.
I use a dill relish, raw red onion, and crumbled cooked bacon when I make mine. I also added some of the bacon grease and juice from the relish both added to the dressing. Try my version if you want a potato salad that does not taste like regular potato salad. Oh, and yes, I use yellow mustard to taste! It is the only potato salad that I like!
Only thing I would change for the dressing is that I would use dill relish, which I can get at the stores where I shop, as opposed to sweet relish and then, I would forgo the fresh dill. I might go so far as to chop up some radishes, too, which I generally add to my potato salad and of course, I would add celery. I would use only red potatoes 'cause I find their texture is the best in potato salad. However, that, the radishes and the celery are a personal preference. It's the dressing that makes the salad! :-)
I live in Satsuma Alabama...about 20 miles north of Mobile Alabama...I would think that Richard, also being from Alabama would agree with me when I say potato salad is a southern staple that could be put in it's own food group...just like grits!!!
Enjoyed the video. I am thinking about purchasing an Instant Pot for my birthday with my birthday money and wanted to find out if it is worth the buy. So far, I am enjoying your videos and finding out how the Instant Pot works. I feel I will enjoy using it, because I really like to cook. Thanks again for the videos!!
I also loved ❤️ 💕 💗 the fact that you left the skins ON the potatoes. 98% of the vitamins (including vitamin C!), in potatoes are in the skins, plus it gives good dietary fiber/roughage, which is necessary for optimal good digestive health.
Russian dressing? Fascinating. I also do not like raw celery, so I use celery salt in mayo-salads. Can’t wait to try this recipe (substituting dill relish for sweet). Thanks!
Wow I love this idea with the steamer basket! I have to get this! This potato salad looked really good and I loved all your tips! I have to try making this! Thank you for sharing!❤️
I got the steamer basket a year ago & wouldn't give it up. It is awesome and the handle is easy to use & because of the silicone cover it doesn't burn ur hand when ur yummies r done.
This potato salad is definitely a must make. I packed on a few pounds too, must make this before going on a diet. I am not to fond of celery either so I am glad this has none.
Where the hell was this recipe before memorial day! Ahhhh, I'll try it for Father's day. Why on Father's day are dad's expected to grill and cook but on mother's day they expect to go out to eat? I call BS! Wait, no salt or pepper? there's a glitch, you need at least salt.
I am 4th gen making my families potato salad and am going to change up the dressing to the one you made, i can't believe how close your ingredients are to mine, add some radishes and yeah celery thats it. we add other veggies according to season. some work some dont. we eat this as a main dish and no one complains.
Oh Jeff. .....here in the UK many years ago having the egg samonela scare it would be a worry to mix any food in contact with egg shells ! We're told even to Ditch the water used to boil the eggs and wash the pot really well. Wonderful vlog as ever ,best wishes to you x Richard 👍👌💟
Bridget Salter i just watched something about why you keep eggs at on the grocery shelf in the UK but in NorthAmerica we refrigerate. In NA, all eggs are cleansed to avoid salmonella, but that weakens and thins the shell so eggs must be refrigerated. In UK, you don’t do anything to the eggs, so they have a thicker stronger shell and can be kept at room temp. So in NA, we wouldn’t worry about adding the eggs to the potatoes.
Hey, Jeff! Where can I find a set of those great measuring spoons like the ones you use? Been looking high and low, but to no avail. Thanks in advance!
Wana Boost it? Your complete recipe BUT! When the eggs and taters are done throw them in your Kitchen Aid Mixer, turn them into mash potato & egg, add all your condiments and mix well. Let set in the fridge for overnight and you will not be sorry. I love all your recipes , have your book.........Amazing!
I kearned back in the 50s to make potato salad with russets. Its all we had. We peeled them and cooked them whole. I tried mom's recipie using your times and it came out perfect. The russet potatoes didn't get mushy or soft.
I've used the I.P. for potato salad a couple of times and its wonderfully fast, easy, and tasty! Cooking the eggs with the potatoes is BRILLIANT! I'll have to try yours sometime! Thanks. : )
