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Quick and Easy Potato Salad

It's not summer without a potato salad. This quick and easy version cooks both the potatoes and hard boils the eggs at the same time. Nestle the eggs in with the potatoes and let your pressure cook­er work its magic. You'll be amazed how simple it is to put together a classic summer side dish without heating up the kitchen! I recommend washing the eggs before putting them in with the potatoes.

Servings 6
Author Jane Bonacci & Sara De Leeuw

Ingredients

  • 4 medium russet potatoes or red potatoes, peeled and cubed (approximately 3½ cups, or 385 g)
  • 3 eggs outside shell washed
  • ¾ cup (180g) mayonnaise
  • 1 teaspoon paprika + more for rimming glasses (optional)
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon (11g) spicy mustard
  • 3 tablespoons (45g) sweet pickle relish
  • 2 stalks celery diced
  • Salt and pepper to taste

Instructions

  1. Add 1 cup (235 ml) water to your inner cooking pot. Place a steamer basket over the water.

  2. Place the potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.

  3. Close and lock the lid, making sure the steam release handle is in the sealing position Cook on high pressure for 5 minutes. When the cook time is finished, do a quick release by carefully moving the sealing handle to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and open it carefully
  4. Remove the eggs to a bowl of ice water and let cool for 6 minutes.
  5. Remove the potatoes to a large bowl to cool slightly Once the potatoes are cool, add the mayonnaise, spices, mustard, relish, and celery to the bowl. Stir to combine.
  6. Peel the shells from the eggs. Chop the eggs and add them to the potato mixture. Taste and adjust the seasonings. Add additional mayonnaise if desired.

  7. Chill for 1 hour before serving

Recipe Notes

GLUTEN FREE · SOY FREE · NUT FREE · VEGETARIAN