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
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- 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
- 7 cups water - separated
- 3 dozen large eggs
- 32 oz. mayonaise
- 16 oz. sweet salad cubes
- 2 Tbs. yellow mustard
- 1 Tbs. sea salt
- 1 tsp. black pepper
- 2 tsp. paprika - for garnish
- Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
- Clean and dry Instant Pot.
- Using the steamer basket - add 1 cup of water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
- Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
- Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
- Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
- Serve and enjoy!