Seaside Potato Salad
Growing up at the NJ shore we always have potato salad along with our seafood or BBQ meals. It’s almost that time when we all gather outside in the nice weather so I though I would pull this recipe out again\ after a long cold winter here in Ohio.
This Seaside Potato Salad is the best and has an amazong flavor! I love that the instant pot can be used to make some amazing potato salad. You can use your special recipe or my SEASIDE POTATO SALAD RECIPE. Basically I use the Instant pot to cook my potatoes and eggs at the same time and it’s so quick, it just saves time. One of the secrets so your potatoes don’t soak up the dressing it to dress your hot potatoes with oil. It sounds strange but it works.
So feel free to use your recipe or try this one that your guest will love it at your next gathering. The main thing to follow is the steps to cook your potatoes and eggs for your salad. I like to chop my onion fine. The dressing can be made ahead of time and refrigerated a few days before you are ready to assemble your potato salad. To make it extra delicious crumble in some cooked bacon!
You can make up the dressing ahead of time and and just mix when you cook your potato and eggs. You want it to be cold so don’t wait until the last minute to throw it all together for your BBQ.
Check out my 6 Easy Instant Pot Summertime recipes like Sweet Tea, Steamed shrimp and the best corn of the cob ever!
Ingredients
- 5 pounds red skin potatoes, skin left on
- 1 1/2 cups water
- 1 tablespoon salt
- 5-6 room uncooked eggs
- 3 tablespoons white vinegar, divided
- 1 ½ tablespoons cider vinegar
- 1 cup finely minced sweet onion
- 2 teaspoons celery salt
- 1 teaspoon pepper (white or black)
- ¼ cup white sugar
- 1 teaspoon Dijon mustard
- 2½ cups mayonnaise
- 1/2 cup extra virgin olive oil
- 1/2 cup canola oil
- 1 cup crumbled bacon( optional)
Instructions
- Cook the Potatoes and Eggs: Place whole potatoes on rack in Instant Pot. Place eggs on top of potatoes. Add water. Cook on Manual Pressure for 5 minutes with a Quick Release.
- Make the Dressing: This can be done a few days ahead. In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate. This step can be made a day ahead and stored in the refrigerator.
- Remove potatoes and eggs from IP. Cut up potatoes in 1 inch cubes, keeping them uniform in size.
- Place cooked eggs in cold water for 5 minutes and let them sit for 5 minutes. Peel eggs and dice and set aside.
- Mix together: Mix both oils together in a measuring cup or other small container and pour mixed oil over the cut potatoes and gently combine. This process helps keep the dressing from soaking into your potatoes.
- Add the dressing mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and bacon and gently mix.
- Now pour the entire contents out onto a sheet pan or tray spreading evenly.
- Cover with plastic wrap and refrigerate until chilled. Once cooled place in bowl or container and serve.
Notes
- add crumbled bacon to give it extra flavor -if you don't have white pepper black pepper can be used -make dressing ahead a day or 2 to save time and store in refrigerator until ready to use - potatoes can be peeled after they are cooked if you don't like the skin.
