Jalapeño peppers (or substitute pickled jalapeño juice for pickle juice for a bit of a kick).Many readers have shared their favorite alterations to this potato salad recipe, so feel free to experiment with any of these great dressing mix-ins: (Of course, you can use whatever mayonnaise you have on hand and your favorite flavor of mustard.) I like to use reduced-fat mayonnaise, which makes the dressing a bit healthier. I usually go with French’s yellow mustard for the most classic flavor. Fresh parsley adds freshness and a bit of green to the dish, while pickle juice is the secret to zippy, tangy potato salad dressing. My dressing is a traditional potato salad recipe, based on how my mom made hers. The great thing about my method is that you can adapt it to work with your favorite mayo and seasonings. (Duke’s Mayonnaise or Hellmann’s, anyone?) Now, I know people have strong feelings about potato salad dressing. How to Make Homemade Potato Salad Dressing Take the eggs to an ice water bath to cool and allow the potatoes to cool. Add the cooled potatoes and eggs, mix everything together, and there’s no need to dirty another dish. I like to mix up the dressing ingredients right in the bowl I’ll serve or store my potato salad in. While the potatoes are cooking, make the potato salad dressing.

Cook for 4 minutes on high pressure, use a quick release, then remove the lid for perfectly hard-boiled eggs and tender potatoes.

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