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Instant Pot Potato Salad with Magical Bacon Superpowers
- 3lb potatoes (approximately ten of mixed size)
- 5 eggs
- 1.5 cup water
- 1 cup mayonnaise (homemade if I can, or my favourite store-bought brand, listed below)
- 1 heaping tbsp mustard
- 2 tsp maple syrup
- 1 tsp sea salt (my favourite brand is listed below)
- 1/4 red onion finely diced
- 4 stalks green onion finely chopped, including the whites
- 1/2 apple cored and diced (or a whole apple, if they're quite small)
- 6 slices bacon with bacon grease reserved
- 1. Peel (if necessary) and cut potatoes into potato-salad-sized chunks.2. Add potatoes and eggs to instant pot with water (a steamer basket would be great, but I don't have one so I just tossed my cut potatoes in, and placed the eggs on top).3. Set on manual mode for 4 minutes with NPR.4. While potatoes and eggs are cooking, combine in a bowl: mayonnaise, mustard, maple syrup, salt, red onion, green onion (save a bit to garnish the top if desired), and cooked, crumbled bacon. Stir in 2 tablespoons of reserved bacon grease from cooking (partially cooled first!)5. As soon as the potatoes and eggs are finished, drain the water. Place potatoes in a bowl in the fridge to cool for around 20 minutes (stir occasionally if you want them to cool faster), and peel the eggs.6. Chop the eggs and add them to the cooling potatoes. (Reserve a few slices of egg for garnish if desired.)7. Stir in dressing and diced apple until potatoes and eggs are well coated. Enjoy immediately, or over the next few days. This is one of those dishes that tastes even better the day after, so I advise making it ahead of time if possible. 8. Try not to eat it all in one sitting. After all: potato salad leftovers are a gift to tomorrow's self. You'll thank me later.
- My favourite store-bought brand of mayo is made with avocado oil and totally clean ingredients. Plus, my local Costco carries it.
- I'm a die-hard fan of Redmond's Real Salt. I've been using it for years, and firmly believe it's the highest quality natural sea salt you can buy, plus it's mined in the U.S. instead of overseas.
- I use nitrate-free bacon as a bare minimum. Locally-sourced, pastured bacon would be my ideal.