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    Home » Recipes

    Pressure Cooker Potato Salad - Deviled Egg Style

    Published April 14, 2017. Last modified April 16, 2020 By Gary White

    9.5K shares
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    Pressure Cooker Potato Salad | The Foodie Eats

    This potato salad recipe is a family tradition. It's kinda like potato salad and egg salad had a baby. There's something so special about it that you will immediately fall in love with it. And it's SO simple!

    Pressure Cooker Potato Salad | The Foodie Eats

    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!

    What are Sweet Salad Cubes?

    Mt. Olive Sweet Salad Cubes are a sweet and tangy blend of pickled cucumbers and red bell peppers. Salad cubes are made with a larger cut than relish, giving them a crunchier texture. They are great for potato salads and deviled eggs!

    Pressure Cooker Potato Salad | The Foodie Eats

    The Process

    Pressure Cooker Potato Salad | The Foodie Eats

    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.

    Pressure Cooker Potato Salad | The Foodie Eats

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

    Pressure Cooker Potato Salad | The Foodie Eats

    Place eggs in an ice bath to cool.

    Pressure Cooker Potato Salad | The Foodie Eats

    Pour potatoes into a colander, then transfer to a sheet pan to cool slightly.

    Pressure Cooker Potato Salad | The Foodie Eats

    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.

    Pressure Cooker Potato Salad | The Foodie Eats

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

    And This is the AMAZING Result!

    Pressure Cooker Potato Salad | The Foodie Eats

    ★ Did you make this Pressure Cooker Potato Salad? Please give it a star rating below! ★

    Pressure Cooker Potato Salad | The Foodie Eats

    Pressure Cooker Potato Salad

    It's kinda like potato salad and egg salad had a baby!
    4.90 from 19 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Cooling: 15 minutes
    Total Time: 30 minutes
    Servings: 16
    Calories: 278kcal
    Author: Gary White

    Ingredients

    • 3 lbs. russet potatoes peeled, cut into ¾ inch chunks
    • 1 ½ cups water
    • 12 large eggs
    • 1 ½ cups mayonaise
    • ½ cup sweet salad cubes
    • 1 Tbsp. yellow mustard
    • 2 tsp. sea salt
    • ½ tsp. black pepper
    • 1 tsp. paprika for garnish

    Instructions

    • 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 and allow them to drain completely.
    • Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper. 
    • 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 slightly cool, add them to mixing bowl and gently mix until well combined.
    • Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
    • Serve and enjoy!

    Notes

    Mt. Olive Sweet Salad Cubes are a sweet and tangy blend of pickled cucumbers and red bell peppers. Salad cubes are made with a larger cut than relish, giving them a crunchier texture. They are great for potato salads and deviled eggs!

    Nutrition

    Calories: 278kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 559mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1.6mg
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    Reader Interactions

    Comments

    1. Angel's roadie

      April 14, 2017 at 11:04 am

      What are "sweet salad cubes"? That one has me baffled.

      Reply
      • Chef Gary

        April 14, 2017 at 11:16 am

        It'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

        Reply
      • Amy

        February 24, 2019 at 9:33 pm

        I believe it was to read "sweet pickles". Had me going too. lol

        Reply
        • Gary

          February 25, 2019 at 2:38 pm

          Hi Amy. For this recipe we use sweet salad cubes as seen here: https://www.amazon.com/dp/B01N1V8853/ref=cm_sw_r_tw_dp_U_x_OoeDCb1CZV7B8

          Reply
    2. BONNIE J USSERY

      April 15, 2017 at 12:51 pm

      5 stars
      My 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.

      Reply
    3. Sarah Yaus

      May 25, 2017 at 2:19 pm

      Why 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.

      Reply
      • Chef Gary

        May 25, 2017 at 3:02 pm

        Why 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 🙂

        Reply
        • James

          June 29, 2018 at 1:06 pm

          5 stars
          The recipe calls for 12 eggs (one dozen) and 3lbs (3 pounds potatoes)

          Reply
      • Cristie

        May 28, 2018 at 5:26 pm

        This is old but it only calls for 12 eggs not 3 dozen!

        Reply
        • Chef Gary

          May 29, 2018 at 12:11 pm

          Yeah, I rewrote the recipe - with a downsized version.

          Reply
    4. Wendy

      May 25, 2017 at 3:36 pm

      Looks like I'll be serving this up soon.

      Reply
    5. Dianne

      May 28, 2017 at 10:15 pm

      I love this. How can I cut it down to just a coupe portions - there is only one of me.

      Reply
      • Carroll

        August 11, 2019 at 1:32 am

        Put your cursor on the "16" (number of servings) and a slide bar will appear. Just move the marker to the left or right to change the number of servings.

        Reply
        • VT

          March 27, 2020 at 11:32 pm

          I don't see where it shows number of servings on the recipe I see.

          Reply
          • Gary White

            March 28, 2020 at 7:13 am

            It's in the gray portion of the recipe card, under the "print" "pin" "rate" buttons. This recipe has 16 servings. 🙂

            Reply
    6. Becky

      January 30, 2018 at 9:47 pm

      5 stars
      I love egg salad and I love potato salad, this was the perfect blend of both! It was hard to stop eating it!

      Reply
    7. Brian

      March 04, 2018 at 3:01 pm

      5 stars
      Made 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.

      Reply
      • Chef Gary

        March 06, 2018 at 10:13 am

        That'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.

        Reply
        • Krista

          August 09, 2018 at 1:40 pm

          I’m in rural Alberta, Canada and I have never seen or heard of Sweet Salad Cubes. I’m assuming I could use relish instead?

          Reply
          • Chef Gary

            August 10, 2018 at 7:35 am

            Yes, sweet salad cubes are a form of sweet relish. They're just cut larger to add extra crunch to salads. But they have the same flavor.

            Reply
            • Debbie

              June 29, 2019 at 11:37 pm

              5 stars
              No sweet salad cubes here in California so I just use sweet pickles and chop the heck out of them. Love me some chunks of sweet pickle in my potato salad, also you can never have to many eggs. Love this recipe.

    8. Cristie

      May 28, 2018 at 5:25 pm

      I don’t have a steamer basket for my instant pot. Can I do it without?

      Reply
      • Chef Gary

        May 29, 2018 at 12:12 pm

        I know you can cook the potatoes directly in water, not sure about the eggs in the IP.

        Reply
        • Stephanie

          July 03, 2020 at 5:17 pm

          I crack my eggs into a bowl and place directly over potatoes to cook in the IP. Then use a pizza cutter to “chop” the eggs when cool. Great time saver if you’ve already cleaned your prep area.

          Reply
    9. Dianna

      February 18, 2019 at 2:09 pm

      This recipe sounds yummy! I can't wait to try it!

      Reply
    10. Denise

      April 21, 2019 at 3:19 pm

      5 stars
      Made this today. It's a hit. Love it. Having with Easter Ham and collard greens.

      Reply
    11. Bigfoot

      June 29, 2019 at 8:24 pm

      4 stars
      Sorry, it needs celery, onions,dill relish cubes, more mustard, and maybe some jalapeno powder.

      Reply
      • Gary White

        June 30, 2019 at 10:13 am

        Not if you don't like those things. Lol...

        Reply
      • Clara Bowman

        March 26, 2020 at 7:53 pm

        Maybe yours does but this isn't YOUR recipe. Just movealong and makeyour own.

        Reply
      • Lisa

        May 25, 2020 at 6:44 pm

        Really? Post your own (completely different) recipe instead of telling this person to add your ingredients to HIS recipe

        Reply
    12. Lo

      August 19, 2019 at 10:14 am

      Did I read correctly in replies
      The original recipe had 3 dozen eggs??
      Wow!

      I also learned an easy way to cook eggs in the IP is to crack them into a IP safe bowl
      And place them in that way creating a cooked “egg loaf” you then just chop up
      You could possibly layer that container in over the potatoes and cook them together eliminating the peeling the eggs 😉

      Reply
      • Gary White

        August 19, 2019 at 10:54 am

        Well, I also downsized the recipe quite a bit. There are also 3xs as many potatoes. It was enough to feed a small army! But the ratio is still the same.

        Reply
        • Johnnie

          October 28, 2019 at 3:35 pm

          Do you peel the potatoes first?

          Reply
          • Gary White

            October 31, 2019 at 10:40 am

            Yes. And cut them up.

            Reply
    13. Taletta Wilson

      April 06, 2020 at 6:23 pm

      5 stars
      I have messed up potato salad more times than I can count, but this one was spot on and will be my go to from here on out! Thanks!

      Reply
    14. Heather

      May 25, 2020 at 9:32 pm

      I was so excited to read “I want absolutely no crunch” because that is what has always stopped me from liking potato salad,,, but then you went and threw pickles in it! How is there no crunch with the sweet salad cubes?

      Reply
      • Gary White

        May 26, 2020 at 9:51 am

        You can substitute the sweet relish for the sweet salad cubes to minimize the crunch. However, compared to onion and celery, the slight crunch of sweet pickles is barely noticeable. 🙂

        Reply
    15. Dom

      May 29, 2020 at 10:43 am

      When you say mayo, are you using real mayo or miracle whip? I'd love to try this recipe but want to get it right.

      Reply
      • Gary White

        June 01, 2020 at 8:32 am

        I'm definitely not speaking of Miracle Whip, not a fan. I prefer Hellmans or Dukes.

        Reply
    16. Denise

      July 03, 2020 at 5:24 pm

      Will all of the potatoes and eggs fit in a 6 quart instant pot?

      Reply
      • Gary White

        July 03, 2020 at 7:31 pm

        Yes.

        Reply
    17. RichV

      July 04, 2020 at 12:07 pm

      Thank you once again, Gary. I've been wanting to stop buying this at the grocery.

      Reply
    18. Cindi

      July 28, 2020 at 7:54 pm

      wow... i have not tried it yet but since it is the way i make my own... except i do use onions and celery... so i know how gooooood it is... have been loving it for years... ty for sharing with the world...

      Reply
    19. Alex

      January 20, 2021 at 4:20 pm

      For the sweet salad cubes, have you tried to use Bubbies' pickles? I think they would taste better here because they're naturally-fermented kosher dill pickles.

      Reply
      • Gary White

        March 04, 2021 at 8:22 am

        I have not tried them or even heard of them before.

        Reply
    20. Scarlett

      May 11, 2021 at 12:15 pm

      5 stars
      This is very nearly my recipe except the relish which I had never heard of. But having found it easily in my grocery I tried it and voila, new secret recipe!

      Reply
    21. Mary Whitt

      June 29, 2021 at 6:24 pm

      4 stars
      What are sweet salad cubes?

      Reply
      • Gary White

        June 30, 2021 at 9:53 am

        There's a full description both in the post and notes of the recipe.

        Reply
    22. Raquel

      June 30, 2021 at 2:47 pm

      5 stars
      Huge hit! I did add finely chopped celery. I like a little more texture. My family said I need to make it this way all the time.

      Reply
    23. Donna Schafer

      August 28, 2021 at 10:48 pm

      5 stars
      I've made this twice and it is delicious! Big hit! No sweet salad cubes here in southeast Michigan (disappointing, because I could get them in VA when I live there). Anyway, I just diced up sweet pickles. ONE NOTE: The printed version of the recipe says to place potatoes into a colander and drain completely, whereas your post says to place them on a baking sheet to cool. You may want to update the printed version.

      Reply
      • Gary White

        September 15, 2021 at 3:59 pm

        Thank you so much for the feedback and heads up!

        Reply

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