Yummy Potato Salad in Instant Pot

When I was in summer school, I had summer job. One time for lunch I ran to the store and got me a potato salad. That’s when I fell and in love with this American amazing side dish. Now many years later, and I still love potato salad.  

Store bought potato salad’s are to bland. From what I can taste, it has only potatoes, celery, mayo, yellow mustard and of coarse salt and pepper. And looking at bunch of recipes, I noticed that mostly everyone base their recipes on that. Yes it’s classic recipe but it’s boring. 

Over years trying different recipes, I had to come up with something I like. Taking bits from different recipes and adding something of my own. I like to experiment and play with flavors. Don’t be scared to experiment in your kitchen. As a result you might come up with something amazing. If it don’t taste good, don’t add that particular ingredient. 

Making potato salad, you almost have to hover over potatoes and eggs so not to overcook them. Traditional way potatoes are cooked so they are soft but not falling apparat and eggs not to soft, not to hard. With Instant Pot you add potatoes and eggs together and set the timer. As a result your potatoes and eggs will be perfect.  

As far as potato salad. It has to have soft potato and something crunchy like celery. If you don’t like celery, then replace it with something else. You can add cubbed tart or semi sweet apple, cubbed carrot, bell pepper, pickle or crunchy cucumber. Stop eddying that boring yellow mustard. Add something existing like stone ground gourmet mustard. It’ll lighten up the flavor. Instead of regular paprika, you can add smoked or hot paprika, or mix and match. You can add your favorite hot sauce, Worcestershire sauce. Every time you eat something, it so posed to excite Your taste buds.  

So eat a lot and eat delicious. Cheers!!! 

Yummy Potato Salad in Instant Pot

Potato salad has to have a balance between softness, mushiness, crunchiness, acidity and sweetness. If it’s to tart, add pinch of sugar and if it’s to sweet, add bit of apple cider vinegar. If you add little bit of your favorite hot sauce to the bowl of salad, your taste buds will be screaming.

5 from 1 vote

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Prep Time 20 mins

Cook Time 6 mins

Total Time 36 mins

Course Salad

Cuisine American

Servings 8 Servings

Equipment

• Pressure Cooker (Instant Pot)
• Chefs knife
• Brush
• Mixing bowls
• Fork
• cutting board
• Measuring cups
• Measuring spoons
• Spoon
• Big stirring spoon

Ingredients

  

• 2-2 1/2 lbs. Russet potatoes peeled and cubed You can use any potatoes you like. I hate peeling so i don't peel.
• 4-5 Eggs Hard boiled and roughly chopped
• 1 1/2-2 stalks Celery Chopped into small cubes
• 1/2 cup Sweet onion Cut in to fine cubes
• 1 cup Mayo
• 1/2-2 tbsp Dill Finely chopped (optional) or parsley
• 1/2 cup Sweet relish
• 1 tbsp Gourmet mustard Stone ground or the best you can fiend
• 1/2 tbsp Apple cider vinegar
• 1/2 tsp Celery seed optional
• 1/2-1 tsp Smoked paprika you can add more or less
• 1 cup Water for Instant Pot
• Salt pepper to taste

Instructions

 

• Wash, peal potatoes. I hate pealing so I scrub them with brush Before cutting. 
• Cut each potato length wise fourths and then chop it up into about ½ inch pieces  
  
• Wash eggs 
  
• Put 1 cup of water into the Instant Pot and put potatoes in and on top put eggs. If you have steamer basket use it. But I don’t have it so I just put everything in without steamer basket 
  
• Close the lid and set pressure valve to seal 
  
• Depending on your model press pressure cook or manual button on high and set timer to 6 minutes
  
• When timer’s up release the pressure by setting valve to vent and when pressure indicator drops down you can open the lid 
  
• Put eggs into cold icy water so they stop cooking 
  
• Remove potatoes and let them cool completely
  
• Chop dill
  
• While potatoes and eggs cooling. Put mayo, mustard, dill, sweet relish, apple cider vinegar, celery seed and smoked paprika in to one bowl and mix it through. If you don’t like celery seed don’t add and if you don’t like dill, you can substitute with parsley. 
  
• Chop celery to about 1/4 inch cubes
  
• Dice onion
  
• Peel eggs and roughly chop them. I put them in to the bowl and use fork to roughly mash them.  
  
• When potatoes cooled it’s time to assemble the salad. Add celery, onions eggs and sauce. Start carefully mixing everything through adding salt and pepper at the same time. Use big spoon mixing spoon go from the side to the bottom and lift and fold until everything is combined. If you go at it like a mad man your salad will turn in to mush.  So be gentle. 
  
• over it and put it in the fridge for at least 4 hours but it’s best if left over night. You have to let all of those flavors marry so your taste buds could have exploding orgasm if you know what I mean. Next day you might have to adjust for salt again.  
• Serve cold sprinkle some paprika and fresh dill, chives or parsley on top.

Notes

Here are links to some of the equipment

Instant Pot

Mixing bowls

Measuring cups and spoons

Fork

Mixing spoons

Large chefs spoon

End grain cutting board

Chefs Knife

Cleaning brush

Egg slicer/chopper

Instant pot steamer basket

Keyword pottosalad, salad, sidedish