Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the Instant Pot for this potato salad recipe. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, but the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Ingredients
- ½ cups water: 1 piece
- red potatoes, scrubbed and: 2 pound (cubed)
- eggs: 3 piece
- stalks celery: 2 piece (chopped)
- mayonnaise: 0.25 cup
- green onions: 2 piece (chopped)
- yellow mustard: 3 Tbsp
- dill pickle relish: 1 Tbsp
- paprika: 1 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
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Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
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Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
