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Instant Pot potato salad toped with paprika in a white bowl with a gray and blue background.
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Instant Pot Potato Salad: Deviled Egg-Style

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 278kcal
Author Gary White

Ingredients

  • 3 lbs. russet potatoes peeled, cut into ½ inch chunks
  • 1 cup 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 1 cup of water to the Instant Pot and place a trivet inside. Add a steamer basket on top of the trivet, placing the potato chunks in the basket. Set the eggs on top of the potatoes.
  • Close the lid and set the Instant Pot to cook on high pressure for 4 minutes. Once done, quickly release the pressure.
  • While waiting, prepare an ice bath. Once the pressure is released, transfer the eggs to the ice bath to cool for easy peeling.
  • Pour the cooked potatoes into a colander and let them drain completely. Allow them to cool slightly before mixing.
  • In a large bowl, combine the mayonnaise, sweet salad cubes, mustard, salt, and pepper. Stir until well mixed.
  • Peel the cooled eggs and roughly chop them using an egg slicer or a knife. Add them to the bowl with the dressing. Gently fold in the cooled potatoes until everything is well combined.
  • Transfer the potato salad to a serving dish, sprinkle with paprika for garnish, and refrigerate for at least 2 hours (or overnight) before serving.

Video

Notes

Expert Tips

  1. Cut potatoes evenly: Ensure potatoes are cut into even ½ inch chunks for consistent cooking.
  2. Use an ice bath for the eggs: This stops the cooking process and makes the eggs much easier to peel.
  3. Drain the potatoes well: Make sure the potatoes are completely drained after cooking to avoid a watery salad.
  4. Let the flavors meld: For the best flavor, refrigerate the salad for at least 2 hours or preferably overnight.

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 slightly 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 use different potatoes? Yes, Yukon Gold or red potatoes can be used for a creamier texture, but russets are preferred for their fluffiness.
What can I substitute for sweet salad cubes? You can use dill pickles or relish if you prefer a less sweet and more tangy flavor.
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.
How long will the leftovers last? You can store leftovers in an airtight container in the refrigerator for up to 3 days.

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