You will be amazed how simple it is to put together this Quick and Easy Potato Salad, without even heating up the kitchen.
Nothing says summertime more to me than a few of my favorite classic dishes which includes yummy potato salad like the one featured here, and of course baked beans. It must be my Midwest upbringing!
When I was growing up, a BBQ wasn’t a proper BBQ without beans that had been baked for hours, classic potato salad, Kool-Aid, oodles of fresh sliced tomatoes from our garden, relatives visiting from California, cats patiently waiting for treats, and all of us kids doing our best to avoid the dreaded “kid table”.
When we sat there, we were in the Siberia of picnic land. I digressed… back to food.
Now, thanks to a great cookbook – The Gluten-Free Instant Pot Cookbook by Jane Bonacci & Sara De Leeuw, two of my favorite recipes which used to take time and heat — the potato salad and the baked beans — are super easy to make without heating up the kitchen.
The Gluten-Free Instant Pot Cookbook offers up tasty and creative alternatives to family favorites that are gluten free, and cook up fast and delectably in the pressure cooker.
From hearty breakfast dishes like Creamy Poblano Frittata or Caribbean Breakfast Burritos, to inviting soups like a Creamy and Spicy Butternut Squash Soup or a Pumpkin Black Bean Chili, along with dinner dishes like Mom’s Old-Fashioned Pot Roast or Gluten-Free Lasagna with Meat Sauce, these delicious recipes will become your new family favorites. Everyone will like these dishes, even those who are not eating gluten-free.
Recently I heard Jane & Sara speak at a Melissa’s Produce luncheon where we sampled many of their flavorful and easy dishes.
These ooey-gooey Cheesy Au Gratin Potatoes combines two types of cheeses and sour cream to create a silky smooth sauce and is topped with crunchy gluten-free panko breadcrumbs.
The Instant Pot makes wonderful desserts too, and this recipe for Double Chocolate Fudge Cheesecake was a huge hit.
And this book uses little known grains like gluten-free millet, a discovery for me that I have grown to love.
It’s healthy, tasty and a great way to get plenty of fiber and magnesium.
FUN FACT: Millet is most often the main ingredient in bird seed, but with these delicious recipes, is not just “for the birds.”
This BBQ Baked Beans is my new go-to recipe. (Sorry mom)
The price of The Gluten-Free Instant Pot Cookbook is worth it for this recipe alone!
Today’s Recipe: Easy and Quick Potato Salad
If you are using Russet potatoes, peel and cube. If you are using red potatoes, leave the skin on and quarter them.
Place raw cubed potatoes and eggs in the Instant Pot, with the eggs, and cook.
I was skeptical that you could cook these together, but it worked brilliantly.
Check out how perfectly it cooked the eggs! No green around the yolks and they peeled super easy.
Mix the ingredients all together and taste for any additional seasonings you like. This is a basic recipe that you can add your own touches to such as bacon, cajun seasonings, or spices.
I am not a huge fan of mayo, but I do like Garlic Aioli Mayo with Avocado Oil by Primal Kitchen.
To gussy up this traditional quick and easy potato salad, I rimmed my favorite glasses (thank you Susan Herrmann Loomis!) with smoked paprika. Top with your favorite herb.
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.
- 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
Add 1 cup (235 ml) water to your inner cooking pot. Place a steamer basket over the water.
Place the potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.
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
Remove the eggs to a bowl of ice water and let cool for 6 minutes.
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.
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.
Chill for 1 hour before serving
GLUTEN FREE · SOY FREE · NUT FREE · VEGETARIAN
The Gluten-free Instant Pot Cookbook provides 100 fast to fix recipes providing a great way to cook gluten-free meals with maximum speed, convenience, nutrition, and flavor.
I am not gluten-free, in fact I love gluten and didn’t even notice the gluten missing in any of these recipes. I love having delicious recipes for my friends who can’t tolerate gluten and with these recipes, I can join them without feeling in the least bit deprived. I believe that is a tribute to both authors.
…and then, she paused for thought.