Red Potato Salad

My friend Whitney had her baby.  Gabriella is a beautiful baby.  I decided to make them Baked Beans, a favorite of Whitney and her husband Jonny, but I wanted to make something to go with it.  Potato Salad seemed like a good idea.  I like potato salad.  My family doesn't like potato salad, so when I make it, I'm the one who eats it.  Thankfully, the Martinez family are wonderful about eating food I make. Potato Salad is one of those dishes that can be very complicated or very simple.  It seems to be an American staple during the warmer months.  We had a warm day today, so I felt like I could make this salad.  

 This is American, eaten on the 4th of July comfort food.

Ingredients for this Recipe Are:

3 lbs. Red Potatoes
3 Green Onions
3 tablespoons Fresh Dill
5 Eggs
3/4 cup Mayonnaise
3/4 cup Sour Cream
3 tablespoons Yellow Mustard
1 teaspoon Sea Salt
1 teaspoon Freshly Ground Black Pepper

Wash potatoes and place on a rack in a pressure cooker.  Add 1/2 inch water.

Pierce potatoes with a knife twice and sprinkle with sea salt.

Cover pressure cooker and cook on high for 8 minutes.

Remove potatoes from pressure cooker and cut into 1/2 inch dice and allow to cool on cutting board.

Place eggs in a medium sauce pan, cover with water about 1/2 an inch over eggs.

Set burner to medium-high.

When water boils, cover with lid.  Turn off burner and set timer for 14 minutes.

 Remove eggs from boiling water and place in ice water and allow to cool completely.

 Peel eggs and cut into 1/2 inch dice.

 Add mayonnaise, sour cream, and mustard, sea salt, and pepper to a small bowl and stir.

Place potatoes and eggs in a large bowl.

Remove excess stem from dill and cut into small pieces.

Slice green onions.

Add sauce, green onions, and dill to potatoes and eggs.  Gently stir, add more salt and pepper to taste.

Allow salad to cool in refrigerator and serve.

Enjoy!

Red Potato Salad

Printable Recipe Found Here

Ingredients:

3 lbs. Red Potatoes

3 Green Onions

3 tablespoons Fresh Dill

5 Eggs

3/4 cup Mayonnaise

3/4 cup Sour Cream

3 tablespoons Yellow Mustard

1 teaspoon Sea Salt

1 teaspoon Freshly Ground Black Pepper

Process:

Wash potatoes and place on a rack in a pressure cooker, add 1/2 inch water.

Pierce potatoes with a knife twice and sprinkle with sea salt.

Cover pressure cooker and cook on high for 8 minutes.

Remove potatoes from pressure cooker and cut into 1/2 inch dice and allow to cool on cutting board.

Place eggs in a medium sauce pan, cover with water about 1/2 an inch over eggs.

Set burner to medium-high.

When water boils cover with lid, turn off burner and set timer for 16 minutes.

Remove eggs from boiling water and place in ice water and allow to cool completely.

Peel eggs and cut into 1/2 inch dice.

Add mayonnaise, sour cream, mustard, sea salt, and pepper to a small bowl and stir.

Place potatoes and eggs in a large bowl.

Remove excess stem from dill and cut into small pieces.

Slice green onions.

Add sauce, green onions, and dill to potatoes and eggs.  Gently stir, add more salt and pepper to taste.

Allow salad to cool in refrigerator and serve.

Enjoy!