Pressure Cooker Potato Salad
Deviled Egg Style
I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!
So What’s So Special About This?
Why would anyone use a pressure cooker
There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.
How Many Eggs? Is That a Typo?
I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!
Just in Case You’re Wondering…
These are Sweet Salad Cubes
The Process
Add water and steamer basket to Instant Pot. Place potatoes and eggs in basket. Close lid and set manual time for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.
Meanwhile in a large bowl – combine mayonaise, pickles, mustard, salt and pepper.
Place eggs in an ice bath to cool.
Pour potatoes into a colander, then transfer to a sheet pan to cool.
Remove shells from eggs and roughly chop using an egg slicer (or knife if you don’t have one). Then add eggs to mixing bowl and mix well.
Once potatoes are cool, add them to mixing bowl and gently mix until well combined.
And as Always… Please Pin & Share the Love!
Pressure Cooker Potato Salad
It's kinda like potato salad and egg salad had a baby!
Ingredients
- 3 lbs. russet potatoes peeled, cut into 3/4 inch chunks
- 1 1/2 cups water
- 12 large eggs
- 1 1/2 cups mayonaise
- 1/2 cup sweet salad cubes
- 1 Tbsp. yellow mustard
- 2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. paprika for garnish
Instructions
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Add water and steamer basket to Instant Pot. Place potatoes and eggs in basket. Close lid and set manual time for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. Place eggs in an ice bath to cool. Pour potatoes into a colander, then transfer to a sheet pan to cool.
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Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper.
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Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to mixing bowl and mix well.
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Once potatoes are cool, add them to mixing bowl and gently mix until well combined.
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Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
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Serve and enjoy!
Recipe Notes
The quantities of this recipe are perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.
16 Comments
Angel's roadie
April 14, 2017 at 11:04 amWhat are “sweet salad cubes”? That one has me baffled.
Chef Gary
April 14, 2017 at 11:16 amIt’s kinda like pickle relish, but sweet instead of dill. But not actually like the sweet relish. Very mild, slightly sweet. Instead of that bold dill taste.
http://www.walmart.com/ip/Mt.-Olive-Sweet-Salad-Cubes-24-oz/10290681
BONNIE J USSERY
April 15, 2017 at 12:51 pmMy preference is dill cubes/relish instead of sweet. I always use the dill in all my salads such as chicken, etc. It’s just my taste preference but otherwise a great recipe.
Sarah Yaus
May 25, 2017 at 2:19 pmWhy do you need so many eggs??? 3 dozen…..really?? Also, I have never heard of sweet salad cubes before! Very confusing recipe for something that should be so simple.
Chef Gary
May 25, 2017 at 3:02 pmWhy so many eggs? Because that’s the way my mom always made it. And sweet salad cubes are in every grocery store next to the relish. You’ve just never looked for them. What’s wrong with being different? Otherwise, all recipes would be the same 🙂
James
June 29, 2018 at 1:06 pmThe recipe calls for 12 eggs (one dozen) and 3lbs (3 pounds potatoes)
Cristie
May 28, 2018 at 5:26 pmThis is old but it only calls for 12 eggs not 3 dozen!
Chef Gary
May 29, 2018 at 12:11 pmYeah, I rewrote the recipe – with a downsized version.
Wendy
May 25, 2017 at 3:36 pmLooks like I’ll be serving this up soon.
Dianne
May 28, 2017 at 10:15 pmI love this. How can I cut it down to just a coupe portions – there is only one of me.
Rainy Day BBQ Recipes with Your Instant Pot - The Foodie Eats
June 24, 2017 at 11:42 am[…] 2. Potato Salad – Deviled Egg Style: […]
Becky
January 30, 2018 at 9:47 pmI love egg salad and I love potato salad, this was the perfect blend of both! It was hard to stop eating it!
Brian
March 4, 2018 at 3:01 pmMade a batch this morning for some BBQ this evening and my wife is in heaven. She said it’s the best potato salad she’s ever had.
Could not find the sweet salad cubes at 3! grocery stores so use normal relish instead.
But I get the feeling I’ll be making it often so I’ll keep an eye out or even do a quick Amazon order for some.
Chef Gary
March 6, 2018 at 10:13 amThat’s awesome! It’s an adaptation of the potato salad my mom has been making my whole life. I’m surprised you couldn’t find the sweet salad cubes. I’ve never had a problem finding them, even at Walmart. Where do you live? I’m now wondering if it’s a regional thing. I’m in Florida.
Cristie
May 28, 2018 at 5:25 pmI don’t have a steamer basket for my instant pot. Can I do it without?
Chef Gary
May 29, 2018 at 12:12 pmI know you can cook the potatoes directly in water, not sure about the eggs in the IP.