Instant Pot Best Potato Salad
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Instant Pot Best Potato Salad

by | May 29, 2019

Instant Pot Best Potato Salad

by | May 29, 2019

One of the most requested recipes I’ve received has been Potato Salad. Except there’s one thing: I’ve never been particularly fond of the stuff.

BUT I know I have to give the people what they want and seeing as this is a classic side dish that so many have knocked on my door a-lookin’ for, I figured it was time. Except if I was going to make a Potato Salad, I was going to make it my way. And that means some slightly unconventional (yet totally accessible) ingredients to make it not only the best and prime Potato Salad out there, but one that could even turn those not really into it, on to it.
 
What I love the most about this recipe is that you pressure cook the potatoes AND eggs at the same time IN ONE POT thanks to the Instant Pot! So call some friends and have a party – because this Potato Salad will be the star of it.
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
 
Begin with some pretty potatoes.
 
Cut of any early sprouts/indentations (but leave the skin on if using red and white/Yukon Gold potatoes)…
 
…and cut into large chunks.
 
Take a steamer basket
 
…and place the potatoes in it…
 
…and rest some eggs on top of the potatoes.
 
Pour some water in the Instant Pot…
 
…lay in the steamer basket…
 
….and carefully secure the lid, making sure there’s enough room between the eggs and the lid so the eggs don’t crack. That would be sad. Cook at high pressure.
 
Now create the amazing dressing by taking a large mixing bowl and adding mayo…
 
…relish…
 
…dijon mustard…
 
…yellow mustard…
 
…Russian (or Thousand Island) dressing (make sure it’s this color and not red)…
 
…apple cider vinegar…
 
…celery seed (not to be confused with celery salt)…
 
…and paprika.
 
Mix together…
 
…until a lovely dressing forms.
 
Now, rip up some fresh dill…
 
…and take some scallions…
 
…and slice them up.
 
Add the dill and scallions to the dressing…
 
…and it’s going to looks wonderful when mixed together. Set it aside in the fridge to chill for a few moments.
 
Now that the eggs and potatoes are done pressure cooking…
 
…remove them from the Instant Pot. Place the eggs in an ice bath and allow the potatoes to cool a bit.
 
Peel the eggs…
 
…and coarsely chop them up.
 
Once the potatoes have cooled down a bit (make sure they do so they aren’t TOO hot)…
 
…and add them to the large mixing bowl with that amazing dressing we created
 
Then add in the egg…
 
…and some bacon if you’re into that sort of thing (I am) and want to take things a step further.
 
Give everything a good, GENTLE mix (be fragile with the potatoes as they’ll have softened a bit post-pressure cooking and we want them to retain their form)…
 
…and place in the fridge for a few hours until firmed-up and chilled.
 
When ready to serve, place in a serving dish…
 
…and get ready to wow people.
 
Even those who aren’t huge fans of potato salad may look snobby and smug when trying it…
 
…won’t be able to help but smile when trying this. They’ll soon change their minds and agree that this sin’t any ordinary, dull Potato Salad…
 
…but this is THE BEST Prime Potato Salad ever!
  • 4 lbs of potatoes cut into large, 1-inch chunks (NOTE: I suggest using 2 lbs of white or Yukon Gold AND 2 lbs of red, rinsed with the skin on and any early indents of sprouts cut off. If using Russet or Idaho potatoes, peel the skin off.)
  • 5 large eggs
  • 2 cups of mayonnaise
  • 2 tbsp of Russian or Thousand Island dressing (if using Russian, make sure it’s the lighter kind and not red as some brands vary – I like using Ken’s Steakhouse Russian)
  • 1 tbsp of dijon mustard (like Grey Poupon)
  • 1 tbsp of yellow mustard (NOTE: even if you hate mustard, I suggest using it. You will not taste it specifically but it will make the dressing taste amazing with how it cuts in flavor when combined)
  • 1 tbsp of apple cider vinegar
  • 1/2 – 1 cup of sweet relish (but you can use finely chopped dill or kosher pickles if you prefer)
  • 1/2 tsp of paprika
  • 1/2 tbsp of celery seed (not the same as celery salt)
  • 1 bunch of scallions, chopped (if you’d rather use celery, use about 3 ribs of it and dice but I prefer scallions for the crunch)
  • 1/4 cup of dill, ripped up into small pieces (plus more for garnish, if desired)
  • 2.8 oz jar of Hormel Real Bacon Pieces OR 6 strips of cooked bacon, diced into small pieces (optional)
  • 1 cup of shredded cheddar cheese (optional)

This is the steamer basket I used. It will fit the 6 or 8QT Instant Pot.

This will easily serve 8 people with BIG appetites. It’s an incredibly rich and generous dish.

Some prefer celery in their potato salad for crunch and you can totally add that too if you wish, I just happen to prefer scallions!

This will keep in your fridge in an air-tight container for a solid week.

Goes great with my Baby Back Ribs and Perfect Ten Burgers! If you prefer Macaroni Salad, my Magical one is going to send you reeling!

  1. Take a steamer basket and add the cut potatoes followed by the 5 eggs to it (NOTE: The steamer basket makes life so much easier with this recipe and is very affordable, but if you don’t have one just lay the potatoes directly into the liner pot of the Instant Pot and rest the eggs of top)
  2. Add 1 cup of water to the Instant Pot and place the steamer basket into it, gently secure the lid (making sure the eggs are clear of it so they don’t crack) and hit “Manual” or “Pressure Cook” at High Pressure for 6 minutes. Quick release when done
  3. Meanwhile, as the potatoes and eggs are pressure cooking, create the dressing. In a large mixing bowl, add in the mayonnaise, Russian/Thousand Island dressing, apple cider vinegar, relish, mustard, paprika, celery seed, scallions and dill. Mix until well combined and set aside in the fridge
  4. Once done pressure cooking, remove the steamer basket from the Instant Pot (or drain the potatoes through a colander if you didn’t use the suggest steamer basket) and immediately place the eggs in an ice bath for 90 seconds. Allow the potatoes to cool for 10-20 minutes. Peel the eggs and then coarsely chop them up
  5. Once the potatoes have cooled down a bit, add them to the mixing bowl along with the egg, bacon (if using) and cheese (if using) with the dressing and gently toss until fully coated (NOTE: Do be gentle when you mix it up because we want the potatoes to retain their large, chunky form. This way, the consistency of both the potatoes and the dressing will be perfect)
  6. Place in the fridge to cool and set for 3-4 hours
  7. Enjoy with ANY of my dishes – especially my Baby Back Ribs and Perfect Ten Burgers!

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