How often have you bought a potato salad at the grocery store, wrinkled your nose up at it when you took a bite, but found yourself snacking on it late at night because it is there? Happens to me all the time. My dad used to buy potato salad by the gallon and even when I didn’t want it, I’d eat it. With the creamy Yukon Gold potatoes, dressed in sour cream, cheddar cheese, green onions and bacon, you will want this potato salad and crave it when the late night munchies visit. If it lasts that long. It is a perfect side dish to enjoy for your summer parties, BBQ’s and family picnics.
The best part is that it takes 4 minutes to cook the potatoes & hardboil the eggs. That means when you come home from a long day at work, potato salad is easily within reach. Or, if you are like me and signed up to bring potato salad to work but totally forgot until the night before – you won’t be up all night trying to make it and you won’t have to stop and get that nasty potato salad that is just going to end back up in your fridge when there are so many leftovers.
And the hardboiled eggs are so easy to peel. With the trivet that comes with your Instant Pot, you can honestly hard boil at least a dozen eggs at a time with no stress. It is so easy!
Why an Instant Pot
I can’t recommend the Instant Pot enough for those of us who work long hours and have too much on our plate. I stand by this product and have bought my mother-in-law and my best friend one. They are worth every penny and help with food prep more than you can imagine. From making potato salad fast to cooking frozen chicken breasts in 15 minutes to perfection, this tool has been a lifesaver for me. And now that they have come out with an 8 quart, I can even satisfy the hunger cravings of my two teenage boys. And their friends. Let me know in the comments what kind of pressure cooker recipes you’d like to see and I’ll be more than happy to oblige.