Years ago, I worked in a deli as the “counter girl”. I buttered bagels, made sandwiches and rang customers up but I never actually cooked anything
We served pre-made salads from 10 gallon buckets that were bland and tasted like chemicals
I convinced the owner to let me make homemade potato salad to see if customers would like it
Well… they LOVED it!
There was no going back so I had to make pounds and pounds of potato salad every week. Be careful what you wish for
Well, it’s years later and thankfully I don’t have to make such big batches of this popular side. I’ve even found a faster way to make this salad… enter the electric pressure cooker
I’m using 3 pounds of white potatoes and 4 eggs
Quarter the potatoes and place in the pressure cooker on the rack with one cup of water
Nestle the eggs on top of the potatoes. Two birds, one stone
Cook the potatoes on high pressure for 6 minutes then quick release
If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs
Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool a bit while we cut up the veggies
What makes this potato salad “deli-like” is the briny-ness of pickles and pickle juice & the chopped hard cook eggs
Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles
You can use either dill or bread and butter pickles. I can’t decide which I like better
I like it with the tang of the dilled pickles but I also like the sweetness of the bread and butter pickles. So it’s your choice
Let’s make the dressing. Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder
Whisk all ingredients until smooth
Now for assembly
Mix the veggies in with the dressing and toss well
Add in the cooled potatoes, cut in smaller pieces if necessary
Stir until coated
Peel the cooled eggs and slice them vertically and horizontally
Mix the eggs in with the potatoes. Cover with plastic wrap and chill for at least two hours
You may need to add in an additional dollop of mayo before serving because the potatoes tend to absorb the dressing
Enjoy!
Simply Sunday's ~ Deli-Style Potato Salad
Ingredients
3 pounds of white potatoes
4 eggs
1/2 red pepper
2 large scallions
1 large celery stalk
1/2 cup of pickles
1/2 cup of mayo
1/3 of a cup of pickle juice
2 teaspoons of Dijon mustard
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
Directions
Quarter the potatoes and place in the pressure cooker on the rack with one cup of water
Nestle the eggs on top of the potatoes; cook the potatoes on high pressure for 6 minutes then quick release
If you’re not using a pressure cooker, boil the potatoes until tender and hard cook the eggs
Submerge the eggs in an ice bath to stop the cooking process and spread the potatoes out on a sheet pan to cool
Dice 1/2 red pepper, 2 large scallions, 1 large celery stalk and half a cup of pickles
Measure out 1/2 cup of mayo, 1/3 of a cup of pickle juice, 2 teaspoons of Dijon mustard and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder
Whisk all ingredients until smooth; mix the veggies in with the dressing and toss well
Add in the cooled potatoes, cut in smaller pieces if necessary; stir until coated
Peel the cooled eggs and slice them vertically and horizontally
Mix the eggs in with the potatoes; cover with plastic wrap and chill for at least two hours
Additional dollop of mayo before serving if necessary
Tools used to make this recipe
Royal Classique Measuring Cups
© Simply Sundays 2017
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