Pressure Cooker Potato Salad

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

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