Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then toss with the remaining salad ingredients and a mayonnaise Dijon dressing. Dead easy.
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Elise’s father makes a great potato salad. The salad is peppered with lots of crunchy chopped veggies and the simple dressing (just mayonnaise, mustard and pepper) is perfect. As for the ingredients, there is not much to improve!
Using an electric pressure cooker or Instant Pot to steam the potatoes and eggs all at once streamlines this recipe, saves water, and speeds things up a bit.
- New to Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
You don’t have to wait for a large pot of water to boil, and you can prep the remaining ingredients while the potatoes and eggs cook.
In order for the eggs to be perfectly hard-boiled and the potatoes to be tender, the potatoes must be quartered before cooking, rather than cut into 1-inch chunks. Place them in a steamer basket in your pressure cooker with the eggs on top, then pressure cook them for just five minutes.
Instant Pot Potato Salad
ingredients
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3 or 4 medium Russet or Yukon Gold potatoes (2 to 2½ pounds), peeled and quartered for Russets, halved for Yukon Gold
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2 large eggs
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1/4 cup pickle juice from a jar of kosher dill pickles (plus more to taste)
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3 tablespoons finely chopped dill pickles
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1/4 cup chopped parsley
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1/2 cup chopped red onion
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2 sticks of celery, chopped
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1 or 2 scallions, greens included, chopped
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1 medium carrot, peeled and finely chopped
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1/2 red bell pepper, chopped
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1/2 cup mayonnaise
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2 teaspoons Dijon mustard
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1/2 teaspoon ground black pepper
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Salt to taste
method
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Cooking potatoes and eggs in the pressure cooker:
Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and lay the eggs on top.
Attach the lid to the pressure cooker. Make sure the pressure regulator is in the “Sealing” position. If you are using an Instant Pot, select the “Steam” program and then set the time for 5 minutes. If your pressure device does not have a “steam” program, manually set it to “high pressure” for 5 minutes.
The pressure cooker takes 10 to 15 minutes to reach full pressure. Cooking time begins once full pressure is reached.
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Release the pressure after cooking:
Immediately after the timer expires, perform a quick depressurization by toggling the depressurization knob from sealing to venting. It will take a minute or two for the pressure to fully dissipate.
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Cool potatoes and eggs, then chop:
Wearing a pair of heat-resistant gloves, remove the steamer basket from the pressure cooker. Place the eggs in a bowl of cold water and let the potatoes cool in the basket for 10 minutes.
Once cool, dice the potatoes. Peel and coarsely chop the eggs. Keep the potatoes and eggs separate.
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Combine the potatoes and eggs with the other salad ingredients:
Place the potatoes in a large mixing bowl. Gently fold in the juice of the kosher dill pickles. Add the finely chopped cucumbers, followed by the parsley, onion, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.
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Mix in the dressing:
In a separate small bowl, mix the mayonnaise with the mustard and pepper. Carefully fold the dressing into the potato mixture. Taste and add additional salt as needed.
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Serve the potato salad warm or chilled:
The potato salad will keep in the fridge for up to 3 days.
