I’m just going to go on record here that my mom makes the BEST potato salad in the world! However, she doesn’t have a recipe. Over the years, I’ve tried to duplicate it and recently I’ve come pretty close. The best compliment I have ever gotten was my son saying, “It’s almost as good as Grandma’s,” earlier this summer. My earlier experiments with this magic pot taught me that I love what it does to the texture of potatoes. Add to that the fact that you can cook the potatoes and eggs together without heating up the kitchen and I was ready to give it a try!
1. I peeled and cut into chunks 5 large russet potatoes and washed 5 eggs. I put those on a strainer inside the Instant Pit and added 1.5 cups water. I’ve learned that using hot water takes a few minutes off the time t build up pressure so I ran the water hot before I measured it.
2. I set the pot to manual high pressure for 4 minutes and walked away to start on the other ingredients.
3. When the pressure cycle was over, I did a quick release and when it was done I put the whole strainer into a big bowl of ice water. This was the first time of cooking eggs in this pot that I’ve had one crack. No big deal here since I was chopping them up anyway.
While the eggs and potatoes were cooking and cooling, I diced a large onion. I mixed together 1.5 cups real mayonnaise, 2 tablespoons brown mustard, a packet of Tastefully Simple Dill Pickle Dip Mix, 1/4 cup of dill pickle relish and the secret ingredient! Mom puts chopped green olives in her tater salad and so do I! I used all of a small bottle and chopped them up. I used my food chopper for the onions, olives and eggs.
4. I drained the eggs and potatoes and peeled and chopped the eggs. The eggs peel SO easily after they have been pressure cooked, even though I use farm-fresh eggs which are ridiculous to peel using traditional methods.
5. I stirred it all together and put it in the fridge to chill. After a few hours, I tasted it and added some salt, a squirt more mustard and a little more mayo. It really depends on how big your potatoes are how much you need.
I find potato salad to be as much art as science. I don’t know if that is because of the difference in potatoes or in my methods! I really like the texture of Instant Pot potatoes, though.
Instant Pot Potato Salad
5 Russet potatoes
5 Large eggs
1 Large onion, diced
1 small jar green olives, chopped
1.5 cups real mayonnaise
2 Tbl brown mustard
1/4 cup dill pickle relish
1 Packet Tastefully Simple Dill Pickle Dip Mix
Salt and pepper to taste
Peel and cut potatoes into chunks and place in a steamer basket in the Instant Pot. Wash eggs and place them on top of the potatoes. Add 1.5 cups of water. Set on manual high pressure for 4 minutes. While they are cooking, chop onions and olives and mix together with mayo, mustard, relish and dip mix. When the pressure cycle is complete, quick release the pressure. Once the pressure is down, open the lid and pull out steamer basket. Plunge the basket into a pot of ice water and let it sit for 5 minutes. Peel and chop the eggs, drain the potatoes and mix the potatoes and eggs in with the other ingredients. Chill at least a few hours before serving.
Stir and adjust ingredients as needed.