Pimiento Cheese Potato Salad

 

It's recipes like these that make me feel like a grandma-level cook. I am technically a grandma, but sometimes I also cook like one. 

This recipe is made with potatoes cooked in the instant pot, homemade pimiento cheese, and cronchy celery. It's so YUM!

Ingredients:

• 5 pounds russet potatoes. 
• 1 pound shredded Colby Jack cheese.
• 1 tsp ground black pepper. 
• 15 ounce jar mayo (like Better Body Foods avocado Mayo). 
• 3 (4 ounce) jars diced pimientos. 
• 1 package (which contains 3) celery hearts. 

Directions:

1. Peel potatoes, then cut them in half, lengthwise. Cut each half into halves, lengthwise. Then cut each half into 3 to 5 even segments, crosswise, depending on the size of the potato. 
2. Place them into the instant pot and rinse them off with tap water. Strain the water. 
3. Cover them with water again until covered by 1/2 inch. 
4. Cook them in the pressure cooker on high pressure for 40 minutes (note: make sure the vent is set to sealed). 
5. Release the pressure following your pressure cooker's safety guidelines, and strain the potatoes through a colander. 
6. Rinse them with cold water to speed up the cooling process. 
7. Add them to a large storage bowl with lid. 
8. Grab celery, then cut off the root bottom by 2 - 3 inches. 
9. Trim off the tops by either an inch, or to just below the leaf knuckle (if present). 
10. Add celery to a large bowl with water to rinse it. 
11. Discard leafy parts, and pale yellow ribs in the center. 
12. Cut each piece of celery into 1/8 inch slices, crosswise. 
13. Add these to the potatoes. 
14. Add pimientos (with brine), mayo, cheese, and black pepper. 
15. Stir well with rubber spatula. 
16. Refrigerate for at least one hour. Will keep for a week in the fridge. 

Serves 10