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No more standing over a boiling pot hoping your potatoes and eggs are cooked right. This Instant Pot shortcut lets you prep both in one go, while my Grandma’s creamy, dreamy mix takes me straight back to those sunny picnics. Cooking everything together means less juggling when you’re short on time.
I never thought I’d nail potato salad that reminded me of my Grandma’s backyard parties till I tried this method. Now everybody asks me to bring it when we grill out.
Dreamy Ingredients
- Large eggs: Toss them in the Instant Pot with your potatoes for perfect, easy-peel eggs every time. Fresh eggs give the best taste.
- Dill pickles: Chop up some cold, snappy pickles for tangy crunch. If you like it sweet, swap them out for bread-and-butter pickles.
- Chopped onion: Yellow or white onions give your salad a bite and some brightness.
- Salt: Bring all your flavors together by tossing in some salt. Sea salt works great if you like finer bits.
- Mustard: Grab yellow mustard for that classic zippy kick, or try another type for a different vibe.
- Mayonnaise: Go for rich, full-fat mayo, or whip up a homemade batch for extra creaminess.
- Russet potatoes: Peel and cut them up for fluffy, classic potato goodness. Try to grab ones that are firm and unblemished.
- Cracked pepper: Grind up fresh pepper for a bold finish. It’s way tastier than pre-ground.
- White distilled vinegar: Splash some in for bright, fresh flavor. Stick to clear, pure vinegar.
- Sugar: Just a touch will soften the tang of the vinegar and mustard.
- Water: Needed for steaming everything evenly. If your water’s rough, filtered is a good choice.
Simple How-To Steps
- Chill and Serve:
- Once it’s mixed, cover and pop in the fridge for a couple hours. When you’re ready, give it a taste and tweak mayo or seasoning if you want.
- Mix Everything Together:
- Drizzle your dressing over the potato mix, then carefully stir everything so the potatoes stay chunky and don’t fall apart.
- Combine & Chop:
- Peel those cooled eggs and cut them up. Add them, plus your diced onion and pickles, to the potatoes. Chopping everything small makes sure every bite has a little of everything.
- Whip Up the Dressing:
- Stir together mayo, mustard, vinegar, sugar, salt, and pepper in one bowl till it’s super smooth. This blend is where the flavor magic happens.
- Cool Down:
- Pop the eggs in a bowl of ice water to stop them cooking. Let the potatoes chill out in another bowl for around 15 minutes.
- Pressure Cooking:
- Stick the lid on, set the valve to “sealing,” and cook under high pressure for 4 minutes. Release the pressure right away when it’s done and open up as soon as it’s safe.
- Instant Pot Set-Up:
- Put the steamer basket in with water at the bottom. Potatoes go into the basket, eggs rest up on top—this way they steam instead of getting soggy.
- Prep Your Veggies:
- Peel, rinse, and chop your potatoes into small pieces. Get the freshest spuds you can—skip any that look sprouted or have green patches.
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Storing Your Salad
Keep your salad chilled in a tightly-closed container and it’ll stay fresh for four days. Hot tip? Always get it back in the fridge within two hours, especially on warm days.
Swaps & Extras
No dill pickles in the fridge? Try it with sweet pickles or add finely chopped celery for crunch. Chopped herbs like parsley or dill give it a fresh spin. For a lighter touch, swap in some Greek yogurt with the mayo.
How to Serve It
Eat it straight from the fridge alongside burgers, brats, or barbecue chicken. It also goes awesome with other cold picnic plates, or pile it on your brunch table for a fun twist.
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Backstory and Fun Facts
Potato salad’s a summer must-have in tons of US households, but every area does it differently. This Instant Pot trick puts a modern twist on the old favorite—cuts down on kitchen time, but you still get that feel-good, throwback flavor from backyard hangouts.
Recipe FAQs
- → Can other types of potatoes be used?
Totally! Red or gold potatoes don’t fall apart and bring their own vibe to the dish.
- → How do you prevent potatoes from getting mushy?
Chop the potatoes the same size and watch the time on pressure cook. Quick pressure release stops them from going too soft.
- → Can the salad be made ahead?
Definitely. Pop it in the fridge for a few hours or even all night so the flavors really come together and you don’t have to rush last minute.
- → Are sweet pickles a suitable substitute for dill pickles?
For sure! Sub in sweet pickles if you like things a little sweeter, or toss in some celery for extra crunch and pop.
- → Is it possible to make this salad dairy-free?
Just grab a mayo that’s dairy-free and your salad will still be nice and creamy with zero dairy.