Monday, June 25, 2018

Crab Boil Potato Salad (Instant Pot)

Our neighbors invited us over for a BBQ the other evening.  I wanted to make a starch salad of some sort...originally, I was looking at recipes for a mustard potato salad, but I felt like being a little creative.  So I started with this recipe, and then modified it a bit.

2 pounds russet potatoes (would normally use red potatoes, but we were out)
1 link andouille sausage, diced
2 ears fresh Missouri corn, shucked
1 cup light mayo
2 Tbsp Zatarains Creole Mustard
2 cloves garlic, minced
2 Tbsp cajun seasoning
1/2 cup crab boil seasoning (1 tsp reserved)
2 green onions, chopped


Place 1 cup of water, plus the crab boil seasoning, in your Instant Pot and stir. Then add the potatoes (skin still on) and the corn.  Stir so every item has a bit of the crab boil "sauce" touching it.  Pressure cook for 3 minutes, let steam release for 3 minutes, then quick release the pressure.  

(Note: I decided to use my Instant Pot to cook these just to see if we could still get the crab boil flavor even without doing a full boil. And it worked pretty well--definitely a lot of flavor cooked in, even though the potatoes & corn weren't surrounded by the liquid. If you don't have an IP, you could definitely just boil the potatoes & corn in water + crab boil.)

While the potatoes are cooking, combine the mayo, mustard, garlic, cajun seasoning, and the 1 tsp of crab boil seasoning in a large bowl, whisk to combine.  Add the andouille and green onions.

Once the potatoes are cool enough to handle, remove the skins (they should come off fairly easily) and dice.  Add the potatoes to the bowl.  Then remove the corn from the ear and add it to the bowl as well.  Toss to combine.

Place in the fridge and let chill for at least 2 hours.  Then dive in!  Note: this is going to have some heat to it, so taste test before serving.  If it's got more heat than you like, mix up a little extra sauce (mayo + mustard) and add it to the bowl.

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