Pressure Cooker Potato Salad – Deviled Egg Style

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 to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

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.

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5 from 4 votes

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Pressure Cooker Potato Salad

It's kinda like potato salad and egg salad had a baby!

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Cooling 15 minutes

Total Time 30 minutes

Servings 16

Calories 278 kcal

Author The Foodie Eats

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

1. 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.

2. Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper. 

3. 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.

4. Once potatoes are cool, add them to mixing bowl and gently mix until well combined.

5. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
6. 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.

Nutrition Facts

Pressure Cooker Potato Salad

Amount Per Serving

Calories 278 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 131mg 44%

Sodium 559mg 23%

Potassium 415mg 12%

Total Carbohydrates 21g 7%

Dietary Fiber 1g 4%

Sugars 5g

Protein 6g 12%

Vitamin A 10.6%

Vitamin C 6.1%

Calcium 3.3%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.

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