Category: Side Dishes

Why I Use My Instant Pot for Cold Things

Watching water boil in the Instant Pot feels oddly comforting. I wasn’t trying to make potato salad; I was just trying to get rid of leftover potatoes without turning on the stove. Turns out, this gizmo’s steam magic makes the potatoes soft enough for a salad in minutes. No fuss. No boiling over. Just potatoes, ready to fold into mayo and herbs, and you’re done. It’s kind of weird how often I forget this thing isn’t just a rice cooker or stew maker. Lately, I’ve been about quick meals that don’t demand heating up the whole house. Plus, I get this faint aroma of warm potato skins—like a secret snack before the salad. The whole thing feels almost rebellious, making potato salad a little more spontaneous and a lot less annoying.

Instant Pot Mashed Potatoes

This dish involves steaming potatoes in an Instant Pot until tender, then mashing them into a smooth, creamy consistency. The mashed potatoes have a soft, fluffy texture with a slight sheen, ideal for serving as a side dish or base for toppings.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1.5 pounds potatoes Yukon Gold or Russet preferred
• 1 cup water for steaming
• 2 tablespoons butter optional, for creaminess
• 0.5 cup milk optional, for smooth texture
• to taste salt and pepper

Equipment

• Instant Pot
• Masher or fork
• Measuring cups and spoons

Method

 

1. Peel and chop the potatoes into uniform 1-inch pieces for even cooking. Place the potatoes in a steamer basket or directly in the Instant Pot bowl.
   1.5 pounds potatoes
2. Add 1 cup of water to the bottom of the Instant Pot. Insert the steaming basket with potatoes or place them directly in the pot if using the sauté mode temporarily. Secure the lid and set the vent to sealing.
   1.5 pounds potatoes
3. Cook on high pressure for 10 minutes. Once the timer beeps, carefully release pressure using the quick release method. Open the lid and check if potatoes are fork-tender; they should be soft and easily pierced.
4. Remove the potatoes from the Instant Pot and transfer them to a bowl. Use a masher or fork to mash the potatoes until smooth and free of lumps. Add butter and warm milk as you mash, mixing until the desired creaminess is achieved.
   1.5 pounds potatoes
5. Season with salt and pepper to taste. Continue mashing briefly to evenly distribute the seasonings. The final mashed potatoes should be fluffy with a slight sheen, with a smooth, creamy texture.
   1.5 pounds potatoes
6. Serve hot as a side dish, garnished with herbs if desired. The mashed potatoes should be fluffy, smooth, and glossy, perfect for pairing with main courses.

Sometimes, I think about how much I used to wait for water to boil just to get potatoes done. Now, I just set it and forget it. No way I’d make this any other way—instant, simple, and oddly satisfying. Whatever season, this salad’s here to save the day. Or at least, get dinner on the table faster than I can say “potato.”

Forget the fancy and think everyday

It’s 6:30 pm. The fridge is mostly empty. Just some rice, a half-shredded cabbage, and a lemon sitting lonely. No time to run out, no fresh herbs, no fancy ingredients. But something about that lemon—zesty, sharp—screamed at me to do something different. So I squeezed it over the rice and greens, letting that tang melt into the warmth. It’s weirdly satisfying. Like recognizing a friend in the checkout line unexpectedly. No fuss, no sauce jars to open, just real, plain ingredients that refuse to be boring.
Now, in 2023, I think a lot about how quick stuff can surprise you. Especially when you’re not prepared. This dish? It’s a reminder that sometimes the best flavors come from what you least expect—simple, honest, and maybe a little bit rebellious.

Lemon-Refreshed Cabbage and Rice

This dish combines cooked rice and shredded cabbage, finished with a bright squeeze of lemon for acidity. The ingredients are lightly warmed and tossed together, resulting in a simple, textured mixture with contrasting tender rice and crisp cabbage, accented by citrus freshness.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Everyday

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup cooked rice preferably cooled
• 1/2 small small cabbage shredded
• 1 lemon lemon for fresh juice
• 1 tablespoon olive oil optional for warming vegetables
• to taste black pepper optional, for seasoning

Equipment

• Chef’s knife
• Cutting board
• Large skillet or frying pan
• Lemon juicer or reamer
• Serving bowl

Method

 

1. Slice the cabbage into thin shreds using a chef’s knife on a cutting board. Measure out one cup of cooked rice and place it in a serving bowl. Juice the lemon using a citrus reamer or juicer, collecting the bright juice in a small bowl.
   1 cup cooked rice
2. Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the shredded cabbage and cook for 2-3 minutes, stirring frequently, until it begins to wilt slightly and turn tender but retains some crunch.
   1 cup cooked rice
3. Add the cooked rice to the skillet with the cabbage, stirring to combine. Cook for another 2 minutes to warm through, allowing flavors to meld. Season with salt and black pepper as desired.
   1 cup cooked rice
4. Remove the skillet from heat and squeeze fresh lemon juice over the mixture, stirring to evenly distribute the citrus flavor. The mixture should be bright and slightly moist, with the lemon zest adding sheen and freshness.
   1 cup cooked rice
5. Transfer the warm mixture to a serving bowl, inspecting the final appearance—tender cabbage with crisp edges, bright citrus sheen, and fluffy rice. Serve immediately for a fresh, tangy dish.

Some nights you just need to grab what’s left and make it work. No shame in that. Just a little lemon magic and you’re good till bedtime. Maybe tomorrow I’ll add fish or some olives, but tonight, this is enough. It’s enough to keep going, even when the pantry’s leaning a little, uh, minimal.

Why I Don’t Reheat This Salad

Most potato salads get flabby and soggy once they sit around. Not this one. It actually tastes better after chilling—something about the tangy dressing soaking into the waxy potatoes overnight. I’ve made versions where I tried to warm them up, but no. The cold bite brings out the vinegary sharpness and that subtle crunch from the onion and pickles. It’s the kind of dish that sneaks up on you—at first, you’re just grabbing a fork, then suddenly you realize you’ve been talking about it for ten minutes.

Why It Matters Now

With grilling season, outdoor gatherings, or lazy weekend picnics, this salad feels just right. It’s simple but not boring, and it doesn’t need a lot of fuss. Honestly, it’s odd how a dish can remind you of summer even when it’s still spring—and somehow, that makes eating it all the sweeter.

Vinegar Potato Salad

This potato salad uses waxy potatoes combined with a tangy vinegar-based dressing, emphasizing marination and chilling to develop flavor. The final dish has a firm yet tender texture with a vibrant, glossy appearance from the dressing and crunch from the onions and pickles, served cold.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 2 pounds waxy potatoes such as fingerlings or new potatoes
• 1/2 cup white vinegar for dressing
• 1 small red onion thinly sliced
• 1 cup pickles diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Large pot for boiling potatoes
• Mixing Bowl
• Knife and cutting board
• Measuring spoons
• Stirring spoon or spatula
• Refrigerator

Method

 

1. Place the waxy potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
   2 pounds waxy potatoes
2. While the potatoes are still warm, peel and cut them into bite-sized pieces. Transfer into a mixing bowl.
   2 pounds waxy potatoes
3. In a small bowl, whisk together the white vinegar, olive oil, salt, and black pepper until well combined. Pour the mixture over the warm potatoes and gently toss to coat evenly. Add the sliced red onion and diced pickles, then toss again.
   1/2 cup white vinegar, 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 small red onion, 1 cup pickles
4. Transfer the coated potatoes and ingredients to a clean bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the dressing to absorb into the potatoes.
5. Once chilled, give the salad a gentle toss. Serve cold, garnished with extra pickles or herbs if desired, with a crisp fork and a side dish.

One of those recipes where the best part is the leftover forkfuls in the fridge, ready whenever you need a break from the usual chips or dip. Maybe I should stop here before I start eating straight from the bowl again.

Why I Made This Today

Today, I peeled potatoes at 7 a.m. because I woke up craving the scent of butter melting into warm cabbage. Not a fancy thing, just something I grew up eating, but feeling that nostalgic whisper right now. It hit me—when kids leave home, it’s funny how food becomes a bridge to those quiet memories, not just nourishment. I made a batch of colcannon, watching the steam swirl up like an old photograph trying to come back. The texture’s weird — creamy but not dense, with bits of fluffy potato, crunchy kale, and a punchy hit of leeks. This isn’t trendy or flashy. It’s a humble reminder that comfort can change with age, but the urge to find it in simple things doesn’t. It’s weird how a bowl of mashed potatoes with greens can feel so full of stories. Or maybe I just need more sleep.

Colcannon

Colcannon is a traditional Irish dish combining mashed potatoes with sautéed kale or cabbage and leeks. The dish features a creamy, fluffy texture with bits of greens for crunch and flavor, presenting a vibrant and hearty appearance. It is typically served warm as a comforting side or main course.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 large Yukon Gold potatoes peeled, cut into chunks
• 2 cups kale or cabbage chopped
• 2 leeks leeks cleaned and sliced
• 4 tablespoons unsalted butter for sautéing and mixing
• 1/2 cup milk warm
• to taste Salt and pepper for seasoning

Equipment

• Large pot
• Stirring spoon
• Frying pan
• Masher or fork
• Knife
• Cutting board

Method

 

1. Place the peeled, chunked potatoes into a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. While potatoes cook, heat a frying pan over medium heat. Add 1 tablespoon of butter, and sauté sliced leeks until translucent and fragrant, about 5 minutes. Add chopped greens and cook until wilted and tender, another 5 minutes. Remove from heat.
3. Drain the cooked potatoes and return them to the hot pot. Mash the potatoes with a masher or fork until smooth and fluffy.
4. Stir in the sautéed leeks and greens into the mashed potatoes. Pour warm milk and add 2 tablespoons of butter, stirring until the mixture is creamy and well combined. Season with salt and pepper to taste.
5. Transfer the colcannon to a serving dish. Garnish with extra melted butter if desired, and serve hot, showing a textured, creamy mash with bits of greens throughout.

Sometimes I wonder if the simplest food carries the loudest memories. Like this thing I grew up scooping up with bread. No bells or whistles, just childhood on a plate. And that’s enough for now.

Why I'm obsessed with this Potato Salad

I never thought I’d be this excited about potato salad. It’s not just about the creamy chunks or the tangy crunch — it’s that smell of warm potatoes, slightly smoky from the instant pot, mingling with fresh herbs. It’s weird how something so simple can feel like a tiny rebellion. No peeling, no boiling over the sink. Just press a button, walk away. And in twenty minutes, I’ve got this steaming bowl ready to go.

What gets me is how the texture stays perfect. Firm but tender, not crumbly. And the flavors? Bright dijon, sharp pickles, that touch of salt. It’s a summer side that feels fast and real. Nothing fancy, just honest food made easier. Sometimes, I think about how we chase after complicated recipes, but this—this is the one I grab when everyone’s hungry and I want to stare at minimal dishes.

Instant Pot Potato Salad

This potato salad is made with whole potatoes cooked in an instant pot until tender, then mixed with a tangy dressing of Dijon mustard, pickles, and fresh herbs. The final dish features creamy, firm potatoes coated in a bright, flavorful dressing with a slightly smoky aroma, served as a chilled side.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 pounds small red or Yukon Gold potatoes whole potatoes
• 1 cup dill pickles chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise optional for creaminess
• 1/4 cup fresh chopped herbs parsley, dill, chives
• to taste Salt and black pepper

Equipment

• Instant Pot or Pressure Cooker
• Mixing bowls
• Chef’s knife
• Cutting board
• Measuring spoons
• Silicone Spatula

Method

 

1. Place the whole potatoes into the instant pot, add enough water to cover them, and secure the lid. Set to high pressure for 10-12 minutes until potatoes are tender when pierced with a fork. Release pressure naturally for 5 minutes, then quick-release remaining pressure.
2. Remove the cooked potatoes carefully with tongs and transfer to a large mixing bowl. Let them cool for a few minutes until they can be handled without burning.
3. Using a chef’s knife, peel the potatoes if desired, then cut them into uniform bite-sized cubes. Add the chopped dill pickles to the bowl with the potatoes.
4. In a small bowl, whisk together Dijon mustard, mayonnaise (if using), and chopped herbs until combined and slightly thickened. Pour the dressing over the potatoes and pickles.
5. Toss gently with a silicone spatula until all ingredients are coated evenly. Season with salt and black pepper to taste. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
6. Serve the potato salad chilled, garnished with additional fresh herbs if desired. Observe the creamy, chunked potatoes with bright herbs and tangy pickles in a vibrant dish.

If only all shortcuts tasted this good. A good reminder that sometimes, the simplest things keep us coming back.

Revisiting Old Flavors

I was digging through my grandma’s recipe box last weekend—stuff she kept in a faded, moth-eaten envelope—and found this scribbled note about lemon rice and cabbage. No, not some fancy exotic dish. Just a simple combo she made when she ran out of fresh ingredients but wanted something lively. Turns out, this dish is a relic of scarcity but also a reminder that flavor isn’t about fancy ingredients. It’s about what you make of what’s around. The lemon zest hits you first—sharp, bright, almost punchy. Then the tender rice, infused with that citrus, and the crunchy cabbage that adds a whispered bitterness—like a secret snack from a pocket of time. It’s not trendy, it’s not polished. It’s honest, homespun, and maybe a little weird how much I crave it now. Nostalgia, because we all need a little of that lately.

Lemon Rice with Cabbage

This dish combines cooked rice infused with lemon zest, chopped cabbage, and simple seasonings. The result is a dish with tender grains, crisp cabbage, and bright citrus flavors, presenting a contrast of soft and crunchy textures with a vibrant appearance.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup long-grain white rice rinsed
• 2 cups water
• 1 medium cabbage shredded
• 1 zest of lemon preferably organic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Equipment

• Large pot
• Knife
• Cutting board
• Grater or zester
• Frying pan
• Spatula

Method

 

1. Bring the water to a boil in the large pot. Add the rinsed rice, reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, approximately 15 minutes. Fluff with a fork and set aside.
   1 cup long-grain white rice
2. While the rice is cooking, peel and grate the lemon zest using a grater or zester. Prepare the shredded cabbage on a cutting board and set aside.
   1 cup long-grain white rice
3. Heat the olive oil in the frying pan over medium heat. Add the shredded cabbage and sauté, stirring frequently, until it becomes tender and slightly wilted, about 3-5 minutes. Season with salt and pepper.
   1 cup long-grain white rice
4. Add the lemon zest to the cooked rice and gently fold to distribute the flavor evenly. Drizzle in a teaspoon of olive oil if desired, and adjust seasoning with additional salt or pepper.
   1 cup long-grain white rice
5. Plate the lemon-infused rice and top with the crunchy sautéed cabbage. Serve immediately, showcasing the contrasting textures and vibrant colors.
   1 cup long-grain white rice

Notes

For additional flavor, a squeeze of fresh lemon juice can be added just before serving.

Sometimes I wonder if we’re chasing the complicated when the simple tastes the best. This one sticks around because it reminds me of her—who tossed together what she had and made it feel like a feast. Maybe we all need a little more of that right now, huh?

Forgotten Kitchen Tools, Reimagined

Honestly, I never thought I’d get nostalgic over a potato salad, but last weekend I pulled out my grandmother’s old meat grinder. Turns out, nothing beats that rough, uneven texture it creates—like tiny mountain ranges of potato pieces. Sauteed bacon bits, sharp vinegar, the smell of onions—all dancing together in the air. You don’t need fancy appliances for this. Just a chipped bowl and a little patience. It’s not about perfection but about bringing back a stubborn slice of history that still feels relevant. Who needs microwaves when you can grind, stir, and taste every step?.

Why Now?

This salad feels like a quiet rebellion against the overstyled, polished recipes everywhere. It’s messy, honest, with a zing from Dijon that hits you mid-bite. Perfect for nosy summer afternoons or when you want something familiar but with a slight kick. It’s about rediscovering that simple joy, the kind that sneaks up on you when you bite into a dish your grandma made—nostalgia, but with a fresh attitude.

Reimagined Potato Salad with Bacon and Dijon

This potato salad combines mashed and grated potatoes for a hearty texture, mixed with sautéed bacon bits, chopped onions, and a tangy Dijon vinaigrette. The dish features a chunky, rustic appearance with contrasting creamy and crispy elements, finished with a slightly uneven, homemade look.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 large russet potatoes peeled and boiled
• 4 slices bacon cut into small bits
• 1 medium onion finely chopped
• 2 Tablespoons Dijon mustard
• 3 Tablespoons red wine vinegar
• 3 Tablespoons olive oil
• to taste salt and black pepper

Equipment

• Meat grinder or grater
• Large mixing bowl
• Skillet
• Cooking spoon
• Pot for boiling
• Knife
• Cutting board

Method

 

1. Bring a pot of water to a boil, then add peeled potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.
   3 large russet potatoes
2. While potatoes are cooking, chop the onion finely and cut bacon into small bits. Heat a skillet over medium heat and sauté the bacon until crispy, about 6-8 minutes. Remove bacon and drain on paper towels.
   4 slices bacon
3. Once cooled slightly, pass half of the potatoes through a meat grinder or grate them coarsely using a box grater, creating irregular chunks. In a large mixing bowl, combine the mashed potatoes with the grated ones.
   3 large russet potatoes
4. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, and a pinch of salt and pepper until well emulsified. Pour the dressing over the potato mixture and toss gently to combine.
   2 Tablespoons Dijon mustard, 3 Tablespoons red wine vinegar, 3 Tablespoons olive oil, to taste salt and black pepper
5. Add the sautéed bacon and chopped onions to the potato mixture, stirring to distribute evenly. Adjust seasoning with salt and pepper as needed.
   4 slices bacon, 1 medium onion
6. Transfer the potato salad to a serving dish, letting it set for a few minutes. Garnish with additional bacon bits if desired. Serve at room temperature or chilled.

Notes

This dish benefits from allowing the flavors to meld for at least 30 minutes. For added texture, sprinkle chopped green onions or herbs before serving.

Anyway, I probably should’ve added more salt. Or maybe not. Doesn’t matter. This salad’s got stories, and I can’t wait to see what stories it sparks in you.

Late Night Snacks and Family Secrets

I used to think colcannon was just a weird Irish thing only my grandma made during St. Patrick’s. Turns out, it’s a secret handshake kind of dish. Like, if you’re awake after midnight, chopping kale and boiling potatoes, you’re in. It smells like buttery mashed potatoes mixed with that faint whiff of wild garlic that sneaks in from the garden. The kind of smell that still wakes you up when you’re falling asleep on the couch. Texture-wise, it’s not smooth—more like mashed potatoes with little bites of cabbage and green onion fighting for space. It’s comfort, but with a weird edge—like something passed down through whispering in the dark. Honestly, I’ve made it a dozen times and still get surprised by how every spoonful feels like a tiny rebellion against modern life, one that’s rooted somewhere between grandma’s kitchen and a quiet midnight world.

Midnight Colcannon

This dish combines mashed potatoes with sautéed kale, chopped green onions, and butter, resulting in a chunky, hearty mixture. The final texture features small bites of greens and onions throughout the creamy potatoes, giving it a rustic appearance with a slightly bite-sized, textured consistency.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 large starchy potatoes (like Russet or Yukon Gold) peeled and quartered
• 2 cups chopped kale stems removed
• 4 green onions green onions chopped
• 3 tablespoons unsalted butter divided
• 0.5 cup milk
• to taste salt and pepper

Equipment

• Large pot
• Strainer
• Saucepan
• Wooden spoon
• Knife
• Cutting board
• Mixing Bowl

Method

 

1. Place the peeled and quartered potatoes into a large pot and cover with cold water. Bring to a rolling boil over high heat. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain thoroughly in a strainer.
   4 large starchy potatoes (like Russet or Yukon Gold)
2. While potatoes cook, heat a tablespoon of butter in a large skillet over medium heat. Add chopped kale and cook, stirring occasionally, until wilted and slightly browned at the edges, about 5-7 minutes. Add chopped green onions and cook for another 2 minutes until fragrant. Remove from heat.
   2 cups chopped kale, 4 green onions green onions, 3 tablespoons unsalted butter
3. Return drained potatoes to the hot pot or transfer to a mixing bowl. Use a potato masher or fork to mash the potatoes until smooth or slightly chunky, depending on preference. Mix in the remaining 2 tablespoons of butter until melted and incorporated.
   4 large starchy potatoes (like Russet or Yukon Gold), 3 tablespoons unsalted butter
4. Warm the milk slightly and gradually stir it into the mashed potatoes, adding enough to achieve a creamy but not runny texture. Season generously with salt and pepper, tasting as you go. Fold in the sautéed kale and green onions until evenly distributed.
   0.5 cup milk, to taste salt and pepper, 2 cups chopped kale, 4 green onions green onions
5. Transfer the finished colcannon to a serving dish. Garnish with additional chopped green onions if desired. Serve immediately, showcasing the rustic mixture with bits of greens and onion visible throughout the mashed potatoes.

Notes

Feel free to customize with additional ingredients like cooked bacon or a dash of nutmeg for extra flavor.

It’s not a dish I found in a fancy cookbook or on some trendy feed. It’s just what happens when you pick up the old and add a little chaos—potatoes, greens, and all the stories they carry.