IP Southern Potato Salad INGREDIENTS:
2 pounds medium russet potatoes.
4 Tbsp mayonnaise
1 Tbsp yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
1/4 teaspoon paprikan
Directions: Cut each potato in 3/4″ Pieces.
Place Potatoes and eggs in basket and add 1 cup of water in the pot.
Set Pot on manual or Pressure cook for 2 minutes and do a 15 minute NPR.
No ice bath needed just run eggs under cold water.
Place potatoes in a large bowl.
In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
Pour over potatoes and mix in well.
Add relish, celery, onion, and the chopped eggs.
Mix in. Add salt and pepper to taste.
Top with sliced egg and sprinkle with paprika.
Cover with plastic wrap and refrigerate at least 4 hours.
Keith Tant, LLC