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Reply to "The Right Way To Make Potato Salad s/o"
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[quote=Anonymous]Yellow potatoes— that I steam in the Instant Pot and cool. When cool, peel and cube. Eggs — that I steam in the Instant Pot and chill. When cool, peel and chop. Mix with Whole Foods mayonnaise (regular NOT the organic one.) Season with Old Bay. Then decide what to add: - Finely chopped Vidalia onions. - capers - sweet or dill pickle relish - dill - finely chopped green onions Top with a bit of smoked paprika and/or bacon bits. I don’t usually add mustard, but, if I did it would be a little bit of Pommery Moutard de Meaux (the plain one) I can’t really do measurements because I don’t cook like that, but I’d guess that for every cup of potatoes there’s one egg. I usually do just chopped Vidalia onions and capers — but the other ad-ins are good too. I often serve this with salmon, then use any leftover salmon and potato salad to make salmon cakes. [/quote]
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