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

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.

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 as Always… Please Pin & Share the Love!

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

It's kinda like potato salad and egg salad had a baby!
4.86 from 7 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: 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

  • 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.
  • 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 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

The quantities of this recipe are perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.

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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28 Comments

  • Reply
    Angel's roadie
    April 14, 2017 at 11:04 am

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

  • Reply
    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
    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
    Wendy
    May 25, 2017 at 3:36 pm

    Looks like I’ll be serving this up soon.

  • Reply
    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
    Rainy Day BBQ Recipes with Your Instant Pot - The Foodie Eats
    June 24, 2017 at 11:42 am

    […] 2. Potato Salad – Deviled Egg Style: […]

  • Reply
    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
    Brian
    March 4, 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 6, 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 9, 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.

          • 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.

  • Reply
    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
    Dianna
    February 18, 2019 at 2:09 pm

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

  • Reply
    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
    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
    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.

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