Instant Pot Potato Salad

It's kinda like potato salad and egg salad had a baby!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Cooling 15

Total Time 30

Servings

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 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.

Nutrition