Making a favorite side dish couldn’t be easier than this Instant Pot Classic Potato Salad. Chop up your veggies, add some seasonings and mix in the mayo while you’re waiting on your pressure cooker to cook the potatoes and eggs.
Of course I had to make my favorite potato salad in the pressure cooker. And it turned out fabulous! With this easy method, you’re gonna love how quickly you’ll be in and out of the kitchen. I love that my pressure cooker makes this classic cool side dish so much easier. Cooking the potatoes and eggs at the same time, in the same pot is terrific! And they’re both perfectly done. My kitchen doesn’t get all steamed up and I’m finished SUPER quick.
You can’t tell me this handy gadget isn’t worth every red cent!
Take a look…
I know. I know. Isn’t that fantabulous!?!?
If you were crusin’ around the web looking for a pressure cooker potato salad recipe that’s as classic as they get, this is it. Make it for dinner tonight and add your own touch of this n that to call it your own. Nobody will believe you made it in less than 30 minutes. I won’t tell if you don’t. Wink Wink.
I hope you’ll let us know how it turned out. We’d love to hear from you!
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 1 ½ C water for the pot
- 2 lbs Yukon gold potatoes, peeled and diced
- 4 eggs
- 1 ½ C mayonnaise
- 1 C celery
- 1 C onion
- ¼ C relish (sweet or dill, your choice)
- 1 tbsp prepared yellow mustard
- 1 tsp celery seed
- 1 tbsp white vinegar
- 1 tsp kosher salt
- freshly ground black pepper to taste
- smoked paprika for garnish
- Pour the water into the inner pot of the pressure cooker.
- Place the potatoes in a heat-proof strainer and onto the trivet.
- Lower into the pot.
- Nestle the eggs on top of the potatoes.
- Place the lid on the unit and close to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time for 7 minutes.
- In a large bowl, combine the rest of the ingredients and set aside.
- Once the unit has finished cooking and the timer has counted to zero, carefully release the steam.
- Remove the eggs with tongs and place in a dish with ice water to cool.
- Using two towels, lift the potatoes out and set aside to cool.
- Peel the eggs and break in half.
- Mash the yolks, chop the whites and stir them into the mayonnaise mixture.
- Once the potatoes have cooled completely, fold them into the mayonnaise mixture.
- Cover the bowl with plastic and refrigerate until cold.
Recipe by: Connie Murray @Happybellyfoodie.com