3lbs.russet potatoespeeled, cut into ½ inch chunks
1cupwater
12large eggs
1 ½cupsmayonaise
½cupsweet salad cubes
1Tbsp.yellow mustard
2tsp.sea salt
½tsp.black pepper
1tsp.paprikafor garnish
Instructions
Add a trivet and 1 cup of water to the Instant Pot, then place a steamer basket on top. Place potatoes in the basket and then put the eggs on top of the potatoes.
Close the lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.
Meanwhile, combine the mayonnaise, pickles, mustard, salt, and pepper in a large bowl.
Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add the eggs to the mixing bowl and mix well. Once the potatoes are slightly cool, add them to the mixing bowl and gently mix until well combined.
Place the eggs in an ice bath to cool. Pour the potatoes into a colander and allow them to drain completely and cool slightly.
Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
Video
Notes
EXPERT TIPS
Ensure potatoes are evenly cut into ½ inch chunks for consistent cooking.
After cooking, promptly transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Allow the cooked potatoes to drain completely to prevent excess moisture in the salad.
For best flavor, refrigerate the salad for at least 2 hours before serving, or preferably overnight, to allow the flavors to meld together.
FAQS
What are Sweet Salad Cubes? They are a blend of pickled cucumbers and red bell peppers, offering a sweet and tangy flavor with a crunchy texture. In a nutshell, they are sweet relish that has been cut a little larger.Why use so many eggs? While the number of eggs may seem unusual, they contribute to the creamy texture, reminiscent of egg salad, and add richness to the salad.Can I make this ahead of time? I recommend you make this potato salad at least one day in advance, making it a convenient option for meal prep or gatherings.