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Potato Salad
Potato Salad
This recipe is a great summer barbecue side dish. It is quick and easy to put together using the Steam Mode, allowing you to prepare multiple ingredients at the same time.
BEFORE YOU START: This recipe tastes best the next day, so be sure to make it at least a day ahead of time. Other ingredients can be added to the potato salad as well: chopped cooked bacon, shredded cheese, etc.
KEEP SCREEN ON
Yield: 10 servings
Ingredients
Ingredients
3 pounds small baby red potatoes, washed and diced into ¾-inch cubes4 eggs
Dressing
3⁄4 cup mayonnaise½ cup buttermilk
½ cup finely diced celery
1⁄3 cup sliced scallions
1⁄3 cup diced radish
3 tablespoons whole grain mustard
2 tablespoons fresh lemon juice
2 tablespoons sweet pickle relish
1½ tablespoons Dijon mustard
2 teaspoons apple cider vinegar
¼ teaspoon celery seed
¼ teaspoon black pepper
Preparation Method
- Place the diced potatoes onto the perforated convection steam oven pan and spread out into a single layer.
- Place the solid oven pan on rack position 1.
- Place the perforated pan on rack position 2.
- Place the 4 eggs on the wire rack set on position 4.
- Turn the convection steam oven on by selecting the Steam Mode set to 210 °F. Set the timer for 22 minutes.
- While the potatoes and eggs are steaming, place the remaining ingredients in a large bowl and mix to combine.
- After the timer goes off, remove the eggs from the oven and place into a bowl of ice water to cool.
- Remove the pan of potatoes and allow to partially cool.
- When the eggs are cool, peel and chop the eggs.
- Add the eggs and potatoes to the large bowl with the dressing and stir to combine.
- Cover and refrigerate overnight. The next day, season with salt and pepper to taste.