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Tangy Potato Salad | Instant Pot Pressure Cooker

Can you believe it's already September?
This year has flown by.
 In honor of the Labor Day weekend, I'm sharing my Tangy Potato Salad recipe adapted for the Instant Pot.

Photo taken with my iPhone

3 large potatoes, peeled and cubed
4 eggs
1 small onion, chopped
3/4 cup mayo (I prefer Miracle Whip)
1/3 cup sweet pickle relish
1/4 cup yellow mustard
1/4 cup cooked bacon, crumbled
Salt & Pepper to taste
Paprika for garnish

Add one cup of water to Instant Pot and place steamer basket inside Instant Pot.
Add cubed potatoes to steamer basket, then place four uncooked eggs on top of potatoes.
Lock on lid, turn steam handle to sealing.  Set to manual mode for 6 minutes.  After finished, natural release pressure for 6 minutes.  Remove eggs and place them into an ice water bath.  With a large spoon, dip out potatoes into a mixing bowl; let cool.
Remove the shell from hard boiled eggs, add them to the potatoes and give them a quick chop-up with a fork.  Add onions, mayo, pickle relish, mustard and bacon, salt and pepper to taste; mix well.
Transfer to serving dish and garnish with paprika.  

Happy Labor Day weekend, friends!
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Fast And Easy No Knead Homemade Crusty Bread Recipe

Imagine baking a delicious and easy homemade bread that will have your family oohing and ahhing when they see you coming with this beauty.
 If they like big chunky, crusty bread - that is exactly what will happen, trust me!

Today, I'm sharing my bread recipe that I've adapted from my easy 30 Minute Yeast Roll recipe, which I'll share with you another time.


Here's what you'll need:

1 cup plus 2 Tbsp warm water
1/3 cup oil
2 Tbsp active yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups flour (I use bread flour)

Here's what you'll do:

  • Preheat oven to 425 degrees.
  • In the bowl of your stand mixer, combine water, oil, yeast and sugar.  Allow this mixture to rest for 15 minutes.
  • With a dough hook, mix in salt, flour and egg until combined.  Dough will be sticky.
  • Line Dutch Oven with foil or parchment paper.  Spray foil with cooking spray.  Place dough into Dutch Oven, let dough rest for 10-15 minutes.
  • (Optional - drizzle top with olive oil then sprinkle with rosemary or any herbs you may want to add)
    • Cover Dutch Oven with lid, place in preheated oven.  Bake for 30 minutes.  Remove from oven, remove lid and bake for another 10 minutes until bread is as crusty as you want it to be.
    This bread is a thick and heavy bread - perfect for dipping in sauce.

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