Quick Instant Pot Potato Salad
This Pressure Cooker / Instant Pot Potato Salad is a one-pot recipe that cooks the diced potatoes and hard-boils the eggs at the same time. With a flavorful, creamy, and a bit tangy dressing, this is the PERFECT easy potato salad recipe!
Potato salad is a classic summer dish that’s always perfect for a barbecue. And with an Instant Pot / Pressure Cooker, potato salad takes only 20 minutes from start to finish. Not to mention it’s a one-pot recipe!
This recipe pairs well with BBQ Baby Back Ribs, Pressure Cooker Kalua Pork, and Hawaiian BBQ Chicken.
Update: Summer is here, and we’re making Instant Pot potato salad more than ever. We’ve updated this post to answer more of your questions to ensure that your potato salad is a winner.
How to Make Potato Salad
This Potato Salad recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
My favorite part about this pressure cooker potato salad is that you can cook the potatoes and hard boil the eggs at the same time!
Place the peeled and diced potatoes in a steamer basket in the pressure cooking pot, then gently nestle the eggs on top. (No need to crack them, just take them from the carton to on top of the potatoes.)
Cook for 4 minutes on high pressure, use a quick release, then remove the lid for perfectly hard-boiled eggs and tender potatoes.
While the potatoes are cooking, make the potato salad dressing. I like to mix up the dressing ingredients right in the bowl I’ll serve or store my potato salad in. Add the cooled potatoes and eggs, mix everything together, and there’s no need to dirty another dish.
Take the eggs to an ice water bath to cool and allow the potatoes to cool.
How to Make Homemade Potato Salad Dressing
Now, I know people have strong feelings about potato salad dressing. (Duke’s Mayonnaise or Hellmann’s, anyone?)
The great thing about my method is that you can adapt it to work with your favorite mayo and seasonings.
My dressing is a traditional potato salad recipe, based on how my mom made hers. Fresh parsley adds freshness and a bit of green to the dish, while pickle juice is the secret to zippy, tangy potato salad dressing. I usually go with French’s yellow mustard for the most classic flavor.
Dressing Flavor Variations
I like to use reduced-fat mayonnaise, which makes the dressing a bit healthier. (Of course, you can use whatever mayonnaise you have on hand and your favorite flavor of mustard.)
Many readers have shared their favorite alterations to this potato salad recipe, so feel free to experiment with any of these great dressing mix-ins:
- Chopped dill pickles
- Diced celery
- Dijon or flavored mustards
- Jalapeño peppers (or substitute pickled jalapeño juice for pickle juice for a bit of a kick)
- Vinegar
Common Questions about Pot Potato Salad
What if I don’t have a steamer basket: If you don’t have a steamer basket, you can still make this Instant Pot potato salad! However, your potatoes may not have the same firm texture you’ll get with a steamer. Your second-best bet is to pile the potatoes in a pyramid on top of the trivet that came with your Instant Pot/ Pressure Cooker.
What size to cut the potatoes: To avoid overcooked potatoes, be sure to cut your potatoes to a uniform size. Don’t cut the potatoes any smaller than 1-inch pieces, as they can turn gummy in the pressure cooker.
What Type of Potato to Use for Potato Salad?
The type of potato you use for this recipe matters! The best potatoes for Instant Pot potato salad are Russets (aka Idaho potatoes). Yukon golds and red potatoes will also work well.
These potatoes are starchy and dry, so they cook up nice and firm in the pressure cooker.
Other potato varieties may contain more water, which means they’re more likely to turn into mush under pressure.
Can You Make Potato Salad Ahead of Time?
Yes! I feel like this pressure cooker potato salad tastes best when it’s chilled in the dressing for several hours. I like to make it in the morning or late the night before, and pop it in the fridge. Then the mess is cleaned up when you’re ready to eat.
If you’re really planning ahead, you can make this potato salad up to 2 to 3 days before serving. (Keep in mind, the texture of the potatoes will change the longer they sit.)
Alternatively, you can keep the cooked potatoes and unpeeled hardboiled eggs in the fridge for up to 5 days. Then you can mix up the dressing and assemble the salad the day you serve it.
How to Store Instant Pot Potato Salad
💡 You can save this potato salad for up to 3 days in the fridge. It’s best to store this Instant Pot potato salad in an airtight container in the fridge.
Freezing isn’t a great option, as the potatoes will not defrost well.
Can This Recipe Be Doubled or Halved?
As long as you cut the potatoes to the same size, you can easily double or half the potato salad ingredients. There’s no need to change the pressure cooking time in either case.
What to Serve with Instant Pot Potato Salad
This easy pressure cooker potato salad is a perfect side dish for grilling favorites like chicken, steak, or burgers. I also like to serve it with Easy Grilled Lemon Pepper Pork Chops from Barbara Bakes.
More Easy Pressure Cooker Side Dish Recipes
Looking for more classic summer sides? Rely on your pressure cooker to make some more of our most popular Instant Pot side dish recipes:
- Cheesy Potatoes Au Gratin
- Stuffing in the Pressure Cooker
- Creamy Mashed Potatoes in the Pressure Cooker
- Pressure Cooker Corn on the Cob
- Instant Pot Garlic Roasted Red Potatoes
- Cilantro Lime Chicken Taco Salad
See all of our Instant Pot Side Dish Recipes and more of our favorite Summer Instant Pot Recipes.
Instant Pot Quick Potato Salad
This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time! Cook hard-boiled eggs and potatoes together in the pressure cooker for quick, perfectly cooked eggs and potatoes every time. This is the best Instant Pot potato salad recipe!
Ingredients
- 6 medium russet potatoes, peeled and cubed**
- 1 1/2 cups water
- 4 large eggs
- 1/4 cup finely chopped onion
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dill pickle juice
- 1 tablespoon mustard (I use French’s yellow mustard)
- Salt and pepper to taste
Instructions
- Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
- When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
- Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.
- In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.
- Peel and dice three of the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
- Chill at least one hour before serving. Just prior to serving, top with slices of remaining hard-boiled egg.
Notes
*The total time for this recipe includes the minimum chill time. I prefer to make it several hours before I want to serve it.
**About 3 pounds of russet potatoes. Readers have used Yukon Golds and red potatoes successfully as well.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 105mgSodium: 344mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 7g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Thank you for this recipe. Your directions worked great for my 8 qt IP. My family loved this recipe. It’s now our go-to potato salad recipe. I did substitute dill pickle relish for the parsley. The eggs sitting in the ice water are so easy to peel.
Thanks Cassandra – sounds like a tasty change.
This was great! I did add one step that I learned from another recipe and it completely changes the game. Mash a quarter of the steamed potatoes with your dressing mix and then mix the chopped eggs, rest of the potatoes, and any other mix-ins. It makes for a much creamier potato salad.
Thanks for sharing your tip Jess! I’m glad you loved the recipe.
Twice now I have cooked my potatoes for less than 4 minutes. Both times I needed to make mashed potatoes as they over cooked? Not faulting you just wondering why??
Hi David – how long is it taking for your pressure cooker to come to pressure? Do you think it’s functioning properly? Are you having the same problem with other recipes with a short cook time?
The recipe calls for pickle juice. I’m thinking in addition to or instead of, one might add some finely chopped dill pickle. Have any of you readers tried that? Of course there’s a case to be made for making the recipe exactly as written as I’ve yet to make one of Barbara’s recipes we haven’t liked. They’ve all been winners.
Thanks Sigrid – chopped dill pickle is a great addition. Other often add chopped celery as well.
“Now, I know people have strong feelings about potato salad dressing. (Duke’s Mayonnaise or Hellmann’s, anyone?) ” These two folks may have strong feelings about but I’ve also heard people argue saying Miracle Whip is better than Hellman’s Mayo or vice versa. The two are very different in my opinion with Miracle Whip being somewhat sweet. Hence I only use Hellman’s Mayo.
I’m usually a Miracle Whip on sandwiches person but in potato salad I’m mayo all the way.
Where we live Dukes isn’t readily available so we have to order it online, but its the ONLY mayonnaise option in our house. Also Miracle Whip is a disgusting dressing, not a mayonnaise.
I am pregnant and was craving potato salad. This recipe hit the spot! I just added 1/4 chopped celery, and topped with some chopped green onions. Delish!
Congratulations! Sounds like a great way to change it up. Glad it was a hit. Thanks!
I followed the recipe even though I normally set 6 minutes to cook hard boiled eggs. I found that at 4 minutes they were much harder to peal and were not quite Don.
The heat from the potatoes generally cooks that eggs faster, but if 4 minutes didn’t work for you, you can cut your potatoes just a little bit bigger and use 5 minutes instead.
Hi, Skip & Dona Johnson. I’ve found when my IP isn’t sealing correctly, I take off the seal and wash it and dry it well. Then I clean the lid well and wipe it dry. After replacing the cleaned seal, my IP seals a lot better. I have an extra seal just in case, anyway.
Great tip – thanks Cassandra!
I did the potatoes and eggs for 4 minutes neither one was done I ended up cooking the eggs on stove and had to cook the potatoes another 4 min and still wasn’t done so cook them for 10 min then they was done not sure what happen my food is never done like it’s supposed to be any suggestions
Hi Vanice – sounds like your pressure cooker isn’t working properly. How long have you had it? I’d do a water test https://www.pressurecookingtoday.com/instant-pot-water-test/ and see if you can see steam coming out around the edges of the lid or the steam release valve once it has sealed shut.
After 4 minutes the potatoes were not cooked, tried it twice the second time I cut the potatoes in smaller pieces
Hi Geraldine – what brand of pressure cooker are you using? Do other things you cook take longer as well?
Instant pot duo is what I use and no it don’t take longer to cook other things, I do eggs with the 555 method and spaghetti in 8 minutes
The taste of this potato salad is absolutely incredible! I’ve never made potato salad before (we usually just buy it from the store) and I had no idea that the secret ingredient was the dill pickle juice! My advice would be to only use three eggs instead of four, if you would like to save an egg and having an egg garnish is not that important to you. The recipe itself only needs three eggs. This tastes better than store bought, and is much more affordable to make vs. buying! Thank you!
Thanks for the rave review SK! I agree it tastes so much better than store bought!
4 minutes worked well for the potatoes. I already had hb egss in the fridge (for my wife’s lunches). I think I will stick with separate cooking. Hb eggs in my 8 qt instant pot take 6 minutes, starting with 1 cup of tap cold water.
Thanks Bruce – either way works well. The eggs seem to cook faster when they’re on top of the potatoes.
It takes longer for the InstantPot to come to pressure because of all the potatoes, and that is the additional cooking time that you normally would need if you did hard-boiled eggs on their own. It’s not that they only take 4 minutes to cook. The coming to pressure time counts in that as well!
Yum! Quick, easy, and delicious! I followed the recipe as written and then added a 2.5 ounce package of real bacon pieces after stirring in the diced eggs. I definitely will be making this again. 😋
Thanks Debbie! You can’t go wrong with adding bacon.
I made this exactly how it says and it turned out great the eggs and potatoes were both perfect what a great way to do this love getting things done all at once. I did add some fresh dill from my garden and pimento just because we like that sometimes I do radishes if I have them. Thanks for the tip on the IP timing for the potatoes and eggs it’s a keeper.
Awesome – thanks Pam!
I don’t peel my potatoes. I like the taste of skin & it is good for yyou. Will that make a difference in the time?
Hi Kathy – no, your cook time will be the same if you don’t peel the potatoes. Enjoy!
If I halve this recipe do I use half the water? Also about how many lbs are 6 potatoes?
Hi Paula – no, you’ll still use the same amount of water when halving the recipe. Six russets weigh about 3 lbs.
Love this recipe! I used your measurements to cook the potatoes in the instant pot. They came out with the perfect texture 1 not crunchy and not too mushy. (I already had hard boiled eggs.) I added some chopped up pickle to the mixture too. Will definitely make this again.
Thanks Melissa! Sounds like a delicious addition.
I followed the recipe and had runny eggs and hard potatoes after the 5 minutes and quick release. Had to throw eggs away. Put potatoes back for a further 9 minutes and are still rather firm.
Hi Marion – it sounds like your pressure cooker is not functioning properly. Dice potatoes should not be firm after 14 minutes of cooking on high pressure. I recommend you do a water test https://www.pressurecookingtoday.com/instant-pot-water-test/ to see what isn’t working as it should.
Hi Barbara,
Do you have a brand of dill pickles you prefer for the juice?
Hi LIsa – I typically buy Nalley’s.
Barbara and Lisa,
I don’t think Nalley’s is a national brand. I have never seen it in our supermarkets. The ubiquitous brands in Kansas are Claussen and Vlasic. I don’t know if they’re national brands but I think they may be.
That said Lisa I suspect the juice of ANY brand of dill pickles would be fine for the potato salad especially since all you need is 1 T. I’d use the pickle juice of whatever dill pickles you already have in your fridge. It’s not necessary to buy other dill pickles just for the juice.
What size should the potatoes be cubed into?
Hi Patti – Don’t cut the potatoes any smaller than 1-inch pieces, be sure to cut your potatoes to a uniform size. Enjoy!
Thank you for this yummy and simple take on potato salad. I followed the recipe as per your instructions. I loved the idea of making the eggs right along with the potatoes. The only problem I had is that the potatoes came out too soft – not mushy – just softer than I like for potato salad. And I cut the potatoes even larger than you recommended. Next time I would cook the potatoes for 3 min. and the eggs separately, unless you can suggest something else.
Thanks again!
Jan
Hi Jan – you could try 3 minutes with the eggs. If your potatoes are cooking faster, your eggs may cook faster too.
I have an 8 quart pot. I use 4 cups of water so that my potatoes are covered in the bottom of the pot. I use 3 lbs of potatoes. Put my eggs on top and set my timer for 0 under high pressure. I take my eggs out and put them in an ice bath and check my potatoes for firmness. If they’re done to my liking, I continue with making my potato salad. If they need to cook a bit more, I put the top on and let the them sit in the hot water for a few mins and check them again. If you want them softer, you can also turn on the saute function and bring your water to a boil to continue cooking the potatoes. I’ve always been satisfied with the firmness after the zero cooking time.
Thanks for sharing your method Karen. Have you tried cooking the potatoes in a steamer basket? I really do prefer steaming the potatoes instead of boiling them. I think you get a better texture.
Used sweet pickle juice. Sweet pickle relish. 2/3rd mayo,1/3rd ranch dressing. Chopped up sweet pickle 😋. Following your directions, me and my family think it is the best ever !!! Thanks
Thanks Larry! Sounds like delicious changes.
Who says you can’t teach an old dog new tricks? Made and in the fridge in less than 30 minutes and I know this is going to be good because I have been making my grandmother’s potato salad for many years and this is almost the exact recipe and a fraction of the time and mess.
Thanks Judy! Isn’t it awesome how much easier it is.
Hi Barbara, I have made this recipe twice and both times the the salad come out delicious ,But, for some reason the potatoes came out discolored (slightly tinged black}. I used russet potatoes and cubed 1 inch. I follow your recipe and instructions as stated, Taste wise. the salad is delicious even though the potatoes were not “lily” white. What do you think I am doing wrong?
Hi Dominick – so glad you enjoyed the potato salad. Raw potatoes start to turn black as soon as they’re peeled and exposed to air. Typically I’ll peel all the potatoes and then dice them so that I can get them in the pressure cooker and cooking quickly before they have a chance to turn gray – the more area exposed to the air the more discolored they will be.
If I know I can’t get the potatoes cooking quickly, then I’ll put the diced potatoes in a bowl of cold water, which will stop them from turning an ugly color.
I’ve never made potatoe salad before and this recipe was a hit!! I love i can cook the potatoes and eggs at the same time! Thank you!!
Thanks Kate! Glad it was a hit.
Loved this for potato salad, makes it so easy! My husband is a believer too!
That’s great – thanks Laureen!
Probably the best potato salad I have ever made. The timings were perfect. I used large red potatoes as it is all I had. Definitely a keeper. Thanks for the recipe.😋
That’s awesome – thanks Louise!
I had to cook the potatoes 4 times!!! Four minutes and they were still crunchy.
Hi Reid – sounds like it may not be coming in pressure? How big did you cut your potatoes?
Me, too! I lost track of how many more times I cooked the potatoes – maybe 2 minutes, then 4, then 4. They were russets peeled and diced into small, typical, bite-sized pieces. Eggs were not done either, runny yolks, so boiled new ones on the stove while I worked on the potatoes. What a mess! First epic fail in over 3 years and using the IP at least once per week so maybe I was just due? Nothing at all wrong with the IP, seal, liquid, etc. Cleaned out the bowl and made my main course after with no adjustments and no problems whatsoever. Ugh!
Sorry you had trouble – this recipe has been made successfully thousands of times. What type of basket were you cooking the potatoes in?
My potatoes were gummy. Does that mean they were overcooked? Or maybe I let them sit too long in the pot and they absorbed water?
Hi Janet – sorry you had trouble. Yes, it’s important to do a quick release and remove the potatoes as soon as possible.
This is my “go to” potato salad delicious always a winner!
There are dozens and dozens of potato salad recipes on the Internet and in pressure cooking cookbooks – some fancy and some more traditional. Sometimes you’re just looking for a typical, tasty potato salad and this is it. Being able to cook the eggs right along with the potatoes saves time – a very nice shortcut.
I had no dill pickles so instead substituted juice from Mezzetta Deli-Sliced Tamed Jalapeno Peppers. My housemate requested that I add some celery to the potato salad. That adds some nice crunch. I used Dijon mustard instead of French’s but that’s the beauty of this recipe. You can easily customize it to your own preferences.
Sounds like a delicious way to change it up. Thanks!
The only way I make potato salad anymore (minus the pickles)!! I also make the eggs in a loaf form, that way there’s no peeling involved at all!! Can’t be beat!!
Hi Jeanette, what do you mean by you make the eggs in a loaf form?
Hi Jamie – some people prefer to make the eggs in a pan as described in this post https://www.pressurecookingtoday.com/how-to-make-perfect-pressure-cooker-instant-pot-eggs/
I love this recipe and method of making it in the IP. Trust this recipe! It is the best way to make potato salad I have done. Thanks again girls! 🙂
Thanks so much Beth! I couldn’t agree more 🙂
The best and only potato salad. It comes out perfect for me every time. I make this often during the summer so I do change up the dressing from time to time depending on the fresh herbs I have on hand, but the method is fool-proof and I wouldn’t make it any other way!
Awesome – thanks Caren! What herbs do you like to add?
I love paprika in my potato salad. How much would you add? Also if I double the recipe does the water stay the same amount?
Hi Lisa – yes, if you double the recipe, the water will stay the same. My mom only sprinkled paprika on top, but if you wanted to mix some into the dressing, I’d just start out with a small amount and add it to taste.
I love cooking my potatoes for potato salad this way. The potatoes do not fall apart as they do when I boil the potatoes. They are firm but fully cooked through. We really don’t like eggs in our potato salad, but we do like egg salad sandwiches, so cooking the potatoes and eggs together gives us a complete meal for a hot summer day/night.
Thanks Marly – such a fun idea to cook the eggs for egg salad sandwiches at the same time.
I love this recipe!!!! It’s quick, easy and delicious. I love cooking the potatoes and eggs together. I don’t do it any other way anymore. I love the flavor and it is so adjustable to your preference. Thank you
That’s so great to hear – thanks Barbara!
my potatoes were over cooked but my eggs were perfect.Will not make this again.And tablespoon of mustard way to much.
Hi Joann – generally if the potatoes aren’t cooking in the same amount of time as the eggs, you just need to cut the potatoes a little bit bigger.
It’s the only recipe I ever use for potato salad! Its delicious and so fast and simple!
That’s great to hear – thanks Lisa!
A truly brilliant way to make potato salad without heating up the kitchen! Now, that said .. if I set the timer on my Instant Pot to 4 min instead of .. 4 hrs .. all would have been perfect. Oh, don’t worry, I set my iPhone for 4 min, but when my phone timer went off and the Instant Pot didn’t, I thought I’d give it a few minutes. After, several minutes, I thought uh, oh .. better go check! Sure enough, set the timer wrong. I turned off the pot and did a quick release. Potatoes were softer than they should have been and of course the eggs were ruined (grey yokes). I threw away the yokes, used the egg whites, and made the potato salad. It turned out just great!
I’ll totally make again and of course, pay attention to the timer. I’m such an Instant Pot newbie !!
So great that you thought to salvage what you could despite the misstep. You’ll get the hang of it in no time I’m sure.
Great recipe that turned out perfectly for me – it was the first time I really felt the “magic” of the IP. I was so worried about eggs because I’ve never hardboiled them myself even without an instant pot (I’m one of those people who’s gotten into cooking to cope with quarantine boredom) but they were PERFECT. The yolk was a light, bright, soft yellow and the shell slid right off. I halved the recipe, I didn’t have a straining basket so I put the potatoes directly in the pot and then dumped them into a colander to cool, they were just a little on the soft side but still had a great flavor and texture. I also substituted apple cider vinegar for the pickle juice, used dijon mustard instead of regular and threw in a little minced garlic to give it a bit of a kick. It’s cooling now but the couple bites I had were great.
That’s great – so glad you loved that recipe. Hopefully your success will give you more confidence to try more recipes. Have fun!
Thank you for this recipe!!!! Came out perfect !!!! It will become one of my go to recipes for potlucks etc …..
Thanks for letting me know you loved it Christi!
I have an instant pot duo, works like a charm. But these instructions were way off! My potatoes were crunchy and eggs runny.
Hi Erin – sorry it didn’t work for you. Had you just cooked something else so your IP was still hot and it took less time to come to pressure? I’ve and others make this recipe all the time and it works.
My eggs and potatoes came out under poked, also. Someone mentioned that the newer Instapots come up to pressure faster. I think I will try 6 minutes next time.
Hi Binny – some of the newer Instant Pots do come to pressure faster – which model do you have? Altitude can make a difference; if you’ve used the pressure cooker prior to cooking the potato salad – it will come to pressure faster as well. If you use a silicone steamer basket, that can slow down cooking as well.
I need to make a bigger batch so I’m doubling potatoes and eggs. Will I need more than 4 minutes? Pretty new to IP
Thanks
Also I have a 8 qt pot
Hi Lynda – I would use the same cook time when doubling, but use 2 cups of water in an 8 quart. Enjoy!
Delicious recipe! I cracked the eggs into a heat safe dish sprayed with oil. Placed the dish on top of the potatoes and pressure cooked for the 4 min. Even though eggs are easy enough to peel using the IP, this saves that step! Cut the egg “loaf” up and add to the recipe as stated.
Thanks for sharing Pam – if you’re not going to put eggs on top for decoration, the egg loaf is a great option.
I am making this recipe for the 2nd tome. Ir was so good. I’m making it a day ahead for a luncheon tomorrow. Doubled the recipe so I hope the time is ok.
Thanks Faye – yes, you can double the recipe without changing the time.
I think the reason why 4 minutes is too short for some people is because the newer IPs come to pressure quicker. My old IP takes a long time, like 10 minutes for this recipe to pressurize while my friend’s take like 2 minutes. Really annoying there’s such a big difference.
I agree it is frustrating! For most recipes, it doesn’t make a big difference but short cooking recipes like this one, it can make a difference.
I’m new to this and this was delicious! The timing was perfect too. I can’t believe how easy and fast it was.
Thanks Lisa! It really is the fastest, easiest way to make potato salad. Glad you loved it too.
Everyone is raving over it. It’s so good! I’m going to check your desserts now!
4 minutes was too short a time. Eggs not cooked enough, very runny. Potatoes were under cooked too. I added another 4 minutes and that worked better for my IP.
Hi William – 4 minutes works for most everyone. Had you just cooked something else in the pressure cooker? Are you sure you had a good seal the first time?
Does it matter if you have just cooked something else in your instant pot?
Hi Elizabeth – yes, if you’ve just cooked something else in your Instant Pot, it will come to pressure faster and the overall cook time is reduced. So for something like this potato salad recipe, or hard boiled eggs, where the cook time is short, it’s important to start with a cold pressure cooker.
Finally, something incredible from the Instant Pot. Mostly gathering dust until this recipe. Heard it is second best for baked potatoes and got me thinking. Found this and truly quick easy and best potato salad recipe. I used at least 3 Tbs of mustard, bunch of Old Bay and Tb of dill relish plus one of sweet juice because that is our style. Great job and will be checking you out for more jewels.
Thanks Mike! It really is an awesome way to make potato salad. Your changes sound delicious.
Ok, Potato Salad again and couple racks of your Baby Back Recipe. Thanks for getting this thing out of the closet. Pot makes these normally all day recipes fun to knock out after work.
A perfect duo. Glad to hear you’re having fun with it 🙂
I make this a few times a month, it does however always take longer than 4 minutes but I just kinda set and forget it anyway.
I love my IP family!! Have you tried the blender or airfryer yet???
Thanks Natasha – so nice to hear you’re enjoying the recipe often. Yes, I have tried the Instant Pot blender – it’s a great blender for an affordable price. Here’s my review https://www.barbarabakes.com/instant-pot-ace-blender-review/ I also bought the Instant Pot Vortex air fryer oven and have been enjoying it as well. I plan to write a review of it in the near future.
Could I make this with the rack that came with my pressure cooker? I don’t have a steam basket yet…
Hi Emmy – yes, that will work in a pinch.
Great recipe, directions, and photos. I used red potatoes and 8 eggs (extras for lunch next week) for 4 minutes in my IP and the timing was perfect. I will try the vinegar in the water tip next time.
So smart to make extra eggs at the same time. Glad you enjoyed the potato salad. Thanks Lisa!
I didn’t do my eggs in with it as I already had them made. My potatoes at 4 min, were mush. Ended up making mashed potatoes. I SO wanted this to be perfect! I don’t know why it didn’t work for me.
Hi Jana – sorry you had trouble with the recipe. How big did you dice your potatoes? How much water did you use? Did you use a steamer basket?
This is the 2nd time I’ve made potato salad in my IP Mini. 4 min worked great for me. A food website from HongKong suggested adding vinegar to the cooking water, so I tried it. It adds a nice tang to the potatoes! I imagine pickle juice would work well too 🙂
That’s a great tip – thanks for sharing Diane!
First, I need to let you know how much I LOVE your site! The directions are always crystal clear and the pictures and videos are a wonderful addition. I have made several of your recipes with potato salad being my favorite. No more boiled potato water on my stove is a big plus. I have already made this 4 times in the 4 weeks that I’ve had my Instant Pot. YUM! Thank you!
Thanks so much Lisa! It’s so nice to hear from readers that they’re loving my site and recipes. This really is the best way to make potato salad. Glad to know you love it too.
Lisa,
What a lovely post and I heartily agree. I’ve been a Barbara Schieving fan for several years now. Whenever I’m wondering, “Is there an Instant Pot recipe for X?”, I check here first even though I own at least 100 pressure cooking cookbooks. I think we’ve enjoyed every one of her recipes we’ve tried. If/when you have a question, Barbara is very responsive.
4 minutes was definitely not enough time. I cracked one egg and it was very runny. The potatoes are also way underdone. Not sure why it varies for others, but I’m using the Insta Pot brand on high pressure and the valve is definitely closed
Hi Rachael – 4 minutes works for most, some people use 5 minutes. But if your eggs were very runny after 4 minutes, you either had a problem with it coming to pressure or perhaps you had just cooked something else and the pressure cooker was still hot? If the pressure cooker is hot, it will not take as long to come to pressure and your overall cook time is shorter.
I love this potato salad recipe! Tastes just like my Mom’s recipe from 60+ years ago. So easy and every time I make it, it is a crowd pleaser.
How fun that it tastes just like mom used to make. Thanks Linda!
Can white potatoes be used in place of Russet with same cook time?
Delish! My mom always crushed the egg yolks with a fork and mixed them in with the mayo, it adds some texture and flavor throughout!
That’s a fun idea. Thanks for sharing Heather!
4 minutes didn’t work for me. I had to put it back in for another 4 minutes. I was in a time crunch so I’m very disappointed. But I seem to be the only one so maybe it was user error some how??? Or that I don’t have the IP brand???
Hi Maggie – 4 minutes work for most and it definitely shouldn’t have taken another 4 minutes even with another brand. Are you sure it came to pressure properly?
I can’t believe that I haven’t reviewed this yet! I make it for my family very often and it’s always a hit. My husband says it’s the best potato salad he’s ever had! Thanks for a great crowd pleasing recipe!
That’s awesome – thanks for sharing Sarah!
I love this method of making potato salad!! Instead of the onions, I chopped up two stalks of celery and four small sweet pickles. The salad was perfect. Hard to believe that the potatoes and eggs were cooked faster than I could chop everything up. I will never cook potatoes or eggs the old fashioned way again.
Sounds like a great way to change it up. Thanks for sharing Pam!
Hi Barbara,
I just wanted to say thank-you for sharing such a delicious recipe! I cut the ingredients in half but kept the amount of water and time the same. It came out perfectly! My husband and I both enjoyed it. It was quick and easy to make, so I am sure I will be making it again soon!
That’s awesome – thanks for sharing Cody!
Would this work with skin on mini potatoes?
Hi Becky – yes, you can use skin on mini potatoes, just half or quarter them so they’re about the size of the potato chunks in the picture. Enjoy!
This looks like a great recipe! Over the 4th of July holiday I will be visiting a city over 8,000 feet in altitude. If I make this recipe, would I need to adjust the time to pressure. If so, how much longer?
Hi Lorri – yes, you will need to adjust the cook time. Cooking time under pressure should be increased by 5 percent for every 1,000 feet after 2,000 feet above sea level. So I would use a 7 minute cook time at that altitude.
Need to double the recipe.
Do I need to double the time?
Hi Lynn, as long as the potatoes are all cut to the same size, there’s no need to double the cook time. Enjoy!
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Hello ! I tried this recipe and love how fast it is …but I cant remember what setting I used as I’m using an off brand cooker without specific high or low buttons ….what button would be considered high on the cooker if not marked ? Thanks ….
Hi Diane – if yours doesn’t have the ability to change the pressure level, just assume it cooks at high pressure and use the button with the cook time closest to the time in the recipe. Glad you love the recipe.
I have some nice single steaks in freezer. Like filet magion, not sure spelt that right, but I 😂 also sirloin. Vaccum sealed. How could I use for over noodles with a great sauce?? Thanks for any & all your help. Just was searching for & landed here reading.
Hi Jean – glad you found me. Here’s a recipe that would work https://www.pressurecookingtoday.com/pressure-cooker-sirloin-tips-in-gravy/
You must add celery. I love the crunch of the onion and celery in my potato salad.
I didn’t grow up with it in my potato salad, but I know lots of people love it that way. Enjoy!
Me too. How much would u add for this amt of potatoes? Same as onion?
Also want more than pickle juice. Want pickles. I used to use relish but prefer q mix of sweet gherkins & bread & butters w juice
Same as the onion sounds about right.
What kind of mustard is best in this recipe in your opinion?
Hi Carol – regular prepared yellow mustard you keep in the fridge to put on a foot dog. I usually use French’s mustard.
Is it safe to cook raw eggs together with potatoes? I mean, is there any risk of contamination due to a contaminated eggshell near potatoes?
Hi Giada – yes, it’s perfectly safe, the eggs are heated to a high enough temperature in the pressure cooker to kill in bacteria on the shell.
Love this method! So easy. My grandmother always used Hellman’s Sandwich Spread for the dressing & that’s what I used 1st time. It has been so popular & even easier that I will keep using it!
Thanks Carol – I’ll have to try it with Hellman’s Sandwich Spread.
I followed the recipe with no changes but my potatoes we kind of gummy. What would cause that ??
The egg’s of course were perfect.
Perhaps they were cut smaller and slightly overcooked?
Approximately how large should the pieces of diced potatoes be so they won’t overcook or undercook?
Thank you!
I typically cut them into about 1-inch pieces.
I just used this method and my own recipe (which is very similar) and it came out great. Thanks for sharing.
That’s great – thanks Connie!
Made this so simple and so good. Who would have thought Potato Salad cook and cooled and ready to eat in 45 min.
That’s great – thanks Tim!
Awesome technique! I wasn’t sure how big to cut the potatoes, so I quartered them lengthwise, then cut across about 4 times – I guess they’re 3/4 to 1 inch in size. They turned out perfectly! They are still intact, slightly firm, but cooked all the way through. I’ll be using these with my own potato salad recipe, but thanks so much for posting this. I can see a lot of potato salad in my husband’s future! And next time I want a bunch of boiled eggs, I’m going to cook them in the instant pot.
I am glad you are enjoying using your pressure cooker. Doing the potatoes and eggs at the same time is so much easier. When doing eggs on their own, I’ve found high pressure for 5 minutes, natural pressure release for 5 minutes, and cold ice bath for 5 minutes to be the winning formula for me.
This has been my go-to for potato salad! I cook for 4 mins and everything is perfect. I usually substitute jalapeno juice for the pickle juice and also add chopped celery.
Thanks for sharing your additions Elaine – jalapeno juice is a great idea. So nice to hear your love the recipe!
I will definitely try your method. Love my IP. I usually cook my eggs 5-6 mins but will try yr time
Hi Beverly – it’s the best way to make potato salad for sure. Enjoy!
I bet I have made this recipe 30-40 times now,. It is a hit every single time. Potato salad was just such a pain pre-IP days. Now, it is in my rotation 1-2x a month. Just stopped in once again to verify timing and ingredients. Looking forward to yet another perfect batch of potato salad!
That’s awesome – thanks for sharing DeAnna!
My potatoes were gummy followed directions but it all was gummy what can I do to correct this for the future please
Hi Betty – how small did you cut your potatoes, maybe next time try cutting them a little bigger.
I used to hate making potato salad, it was so time consuming. Your procedure is the only way to go. While the potatoes and eggs are cooking, I chop the vegetables and make the dressing which varies from time to time. Occasionally I make your baked bean recipe to go with the potato salad. The baked bean recipe is also wonderful. Thank you.
I just made this tonight and it turned out perfect. I have never before made such perfect hard boiled eggs, they were just right and the yolk stayed yellow which is very important to me. This is a game changer!
That’s great – thanks Shelley! It really does simplify the process.
I made this potato salad today! So easy it’s awesome!!! And so easy!!
That’s great – thanks Diane!
Not sure what went wrong for me but this recipe did not work at all. I followed the timing to a tee with 2-1/2 pounds of Russet potatoes and 4 eggs. After the 4 minute cook time and QR, I tested the potatoes and they were not done. I took the eggs out, assuming they would be, and had to cook two more times 3 mts and 2 mts respectively before the potatos were done (some on the bottom were a bit mushy). I cooled the potatoes and then made the salad dressing. When I started to peel the eggs, I could not get the shell off without tearing the egg up and then when I cut them open, the yoke inside was still raw. I am assuming these issues are unique to me because I’ve seen no one else express these problems. But I am baffled – seems so odd! With such a bad outcome, I’m not inclined to try again! LOL
Hi Glinda – sounds like your pressure cooker was not reaching pressure properly. Did you see a lot of steam coming out around the sides of the lid? Did you lose a lot of water while it was cooking? What type of steamer basket were you using? Have you tried hard boiling eggs just by themselves?
I wondered that also Barbara but I did not see any steam coming out. If it had not come to proper pressure would I still have gotten the “beep” signaling it’s up to pressure and beginning the pressure cook time? I used the Cuisinedge Steamer Basket. https://www.amazon.com/dp/B07CK9N7NQ/ref=cm_sw_em_r_mt_dp_U_4i3nCbZB7K1FM
I have tried just boiling eggs once and those did not turn out for me then either. The recipe was from another site but I do not remember the timing. I guess I will find out next time I cook anything if it’s not coming to pressure properly. Thanks!
Sorry you’re having problems Glinda. This recipe has been made successfully so many times by so many people that I am confident that the problem is not with the recipe but problems users are having with their pressure cookers. Thanks for the link to the basket. I don’t think that is what’s causing your problem. Hopefully you’ll be able to resolve your problem with your pressure cooker soon.
Thanks, Barbara. I’m sure it’s not the recipe either since so many people have had great success. I used my pressure cooker twice using recipes I’ve previously used and both of those came out the same as usual. I think I will try just the boiled egg recipe again using your recipe and see if I have better luck with the eggs. But even the comments under that recipe seem to indicate timing for everyone can be different. I must have done something wrong on the potato salad recipe that I just can’t figure out. Thank you.
My potatoes were gummy. I accidentally left in 15 min. more than needed. Do you think that was the issue?
Otherwise, putting in the eggs at the same time was genius.
Thanks! It is awesome and so much quicker to cook the eggs at the same time. Yes, the timing on this recipe needs to be followed closely for best results.
Can I do this without a steamer basket?
Hi Casey – you can do it without a basket. The potatoes have a nicer texture when they’re steamed and not boiled in the water. So, eventually, you’ll want to get one. Some have stacked the potatoes on the steamer rack/trivet that came with the pressure cooker.
One way to steam potatoes I have noted from recipes is an aluminum foil packet, if the steamer rack/trivet does not work, this method may help if wrapped correctly.
Hi Tiffany – you can make a basket out of foil and poke some holes in it, but if you wrap the potatoes in foil it will slow down the cooking.
Love the taste of this potato salad and cooking the eggs at the same time! But my potatoes were “sticky” not creamy. I followed the recipe, cooking directions, quick release, etc. What did I do wrong?
Hi Karen – your potatoes weren’t creamy after you added the salad dressing mixture? Did you need more?
I halved the recipe and subbed dried dill for the pickle juice. It was fantastic! Thanks!
That’s great – thanks Kelly!
Tried this. easy to make the potato should of been cooked longer to be right for me. The eggs turned out good, I cooked the eggs and potato’s separate.
Hi Andy – Next time try cutting your potatoes smaller. No need to cook the eggs separately. It really is an easy way to make potato salad.
I’m going to make two batches of this for our company Thanksgiving potluck! Do you think it’d be ok to make it the night before the event?
Hi Doug – definitely! In fact, I think it tastes even better the next day.
I love how easy this is in the pressure cooker – such a great recipe!
What an easy way to make potato salad!
It was a big hit in my house! Thanks for your recipe!
Such a genius idea!
Thanks!
I am constantly amazed by everything my Instant Pot can do! This potato salad is perfection!
So easy to make! I love it!
I LOVE that I can make this in the pressure cooker, and it turns out great!
I never knew you could make potato salad in the pressure cooker!
It’s so easy and practic to do. and of course tasty. Thanks for sharing
I love doing double duty with cooking the potatoes and eggs!
This is such an easy recipe for my Instant Pot! Thanks!!
Hi ! I was wondering If I can use the eggs straight from the fridge or they must be at room temperature?
Hi Monica – use eggs straight from the fridge.
When you make hard cooked eggs you cook for 6 minutes and when making potato salad you cook for only 4 minutes. Why?
Hi Joan – the heat from the potatoes cooks the eggs faster. Enjoy!
tried this tonight. going to have to make the potatoes again. they were over cooked and falling apart.
Hi Amanda – try cutting your potatoes into large pieces.
Can you slice the potatoes instead of cubes? Thank you
Hi Debbie – yes, I use sliced potatoes in this recipe https://www.pressurecookingtoday.com/4-minute-rosemary-garlic-potatoes/
Excellent idea – this worked out so well will never do potatoe salad any other way again. Thanks so much for this great idea!!!
Great – thanks Janis!
I trusted you…….and I’m glad I did! I normally do hard boiled eggs for 5 min, then 5 min NR, so wasn’t fully convinced that 4 minutes with a QR would be enough. I only had 1 1/4 lbs russets, and cooked 6 eggs so we could just have the extras in the fridge for quick snacks. I followed your instructions and everything turned out perfectly – I’m so pleased! Thank you! FYI, my MIL uses Walla Walla sweet onions and adds tiny chunks of sharp cheddar to hers and it’s so good!
Thanks Ruth – glad it turned out perfectly. Sounds like great additions.
Perfect, simple ingredients I had on hand, I ended up dicing the “garnish egg” and just mixed it in instead. This may be my new go to recipe!
Loved this! Didn’t think it would work…it did! Eggs too! So much easier than on stovetop.
So much easier 🙂
I am having a big problem getting the top cover on fully, locked, what am I doing wrong??
Hi Pauline – what brand pressure cooker do you have? Is the gasket seated properly? Have you tried taking it off and putting it back on?
Barbara, I wonder also if Pauline may be using a generic gasket rather than one from the company that made her pressure cooker. Various companies sell replacement gaskets that the say will fit various pressure cookers, but they may be enough “off” that they could make the cover not fit properly.
My advice to friends is to always use replacement gaskets from the same company that made their pressure cooker. Why pay $100 more or less for a nice PC and then try to save a couple of dollars by buying “off brand” gaskets? The off brand gaskets might work fine, but why take a chance?
Load the lid from the rear and come forward. I had the same problem couldn’t get it on straight. It was never seated right. So I thought I am letting an appliance get the better of me. So I looked at it said it needs to go on from the rest match up the wide part of the lid to the wide part of the pot and bam I hear chimes.
I used my instant pot and yellow potatoes. On normal high pressure setting (instant pot has a “more” setting, above “normal”) and the potatoes were not done after four minutes. I cooked them and the eggs another three minutes on high pressure, as before, and they all came out perfect. I think instant pots may not be that consistent across the board, but now I know I need probably six minutes to get everything done in mine. My potato salad turned out fabulous. Thank you!
So glad you liked the potato salad Joanna! The size you cut the potatoes can affect the cook time – but you did just the right thing to cook them a little longer to your liking. The More setting does not apply to high pressure but can be used with the saute function.
I was skeptical at first because I was afraid the potatoes would over cook but I was so impressed with the results! It came out perfectly! Better texture than if I cooked on the stove and I didn’t have to heat up the house. Amazing! Thanks so much for sharing this recipe. I now have another reason to love my pressure cooker!
Thanks Julie! It’s so great to have perfect potatoes every time too 🙂
If I wanted to double this recipe would I need to increase cooking time?
Hi Julie – no, the cook time is the same. The only time you would increase the cook time is if the meat were twice as thick for example.
Must the potatoes be peeled? I like to leave then on.
Hi Barb – if you prefer, you can leave the peel on. Enjoy!
About how many pounds of potatoes is that? Since “medium” can vary quite a lot, the weight would be helpful to know.
Hi Cheryl – About 3 pounds of russets. I’ve updated the recipe to include that information. Thanks!
We LOVE this potato salad! I’ve made it many many times, this is the only way I make potato salad now. I usually add an extra egg… yum! I just made a double batch to take to a BBQ tomorrow, it’s always a hit! Thanks so much for a quick, simple, delicious recipe!
Thanks Brandi – we love lots of egg too!
I don’t have mayonnaise, would miracle whip be ok to use?
Hi June – no, Miracle Whip would be too sweet for potato salad.
I’m with you, Barbara. Miracle Whip is too sweet for potato salad and egg salad, tuna salad and shrimp salad as well. I never use anything but mayo and in fact made a friend’s potato salad recipe today that called for Hellman’s Olive Oil Mayo.
I think what we prefer is probably a function of what our moms (or dads if dad cooked) and other family members used when making these salads. I find people pretty adamant about their preferences (as am I). I never use Miracle Whip for potato salad, egg salad, tuna salad or shrimp salad. In fact you’ll never find Miracle Whip in my fridge.
I use miracle whip lol the time!! I HATE mayo!!!
My Mother was known for her potato salad and never used mayo. Miracle Whip all the way. Of course, she always used a bit of pickle juice so that would offset the sweetness. Love the tang of MW!
What if I don’t have a steamer basket? I have a grill basket and a steamer that goes on a pan. Will either of those work?
Do both of those fit in your pressure cooker? As long as the potatoes would be suspended above the liquid and wouldn’t fall through, you should be good to go!
This recipe was fabulous!!! I added onion powder instead of fresh but that’s it! Guests really enjoyed it!
Thanks Barb!
Great – thanks Debi!
Great idea … raw onion candy kind of hard on your stomach even if it is cut up finally. If I eat raw onion it makes me stay awake and I cannot get to sleep at night. Love that you subdue the onion powder for 1/4 cup of raw onion… ?
I love the idea of using onion powder instead — wondering how much to use?
In case Debi doesn’t respond, I recommend about 1/2 teaspoon onion powder.
Hi, perhaps this is a silly question but, do you use prepared mustard or dried?
Thanks!
Hi Deb – it’s prepared mustard.
Ya I sorta figured but thanks!
I made this potato salad and my husband loved it he never eats left overs but he ate every bit of this took him 3 days he thought it was great. I love my IP
That’s great – thanks Karen!
Can I use small red potatoes?
I do. They don’t fall apart like russets or Idaho do. You will just have to add more potatoes to get the same quantity.
This was magic. I have an 8 qt. IP. I doubled the potatoes and kept liquid and cook time the same as written. Cooked perfectly. My skeptical husband was impressed :). Thank you!
That’s great – thanks Jenny!
This technique worked! Thanks! I created my own smoky potato salad recipe with Greek yogurt.
Tried this today – Neither the eggs nor the potatoes were done after 5 minutes, and the eggs were SUPER hard to peel because the shell stuck to the white. I’ve always had really good experiences with your recipes, so it was super disappointing!
Hi Beth – thousands have made this recipe successfully, so I think something probably went wrong. Either you didn’t have a good seal and the pressure cooker didn’t come to pressure properly, or you had just used your pressure cooker and it was still hot and it came to pressure too quickly. Don’t give up on this recipe – it’s totally awesome!!
In the video, it looks like you set the I.P. for 5 minutes but the recipe says 4 minutes. Would 5 minutes overcook?
Hi Beth – the video shows 5 minutes for a second but then the time is changed to 4 minutes. If you wanted, you could use 5 minutes and cut the potatoes in larger pieces, but 4 minutes seems to work perfectly for most people.
I prefer to shop using pounds. Can you tell me how many pounds of russets that would be?
About 3 pounds of russets. Enjoy!
Thanks. Can’t wait to try it!
Hi:
I’m confused as to what you mean by mustard … powdered mustard, or like yellow mustard, etc. ??
Thanks
Regular prepared yellow mustard – enjoy!
Great recipe and instructions! I’ve made this numerous times and it has never failed me!
What if you add more potatoes like double the recipe do you need to add more time. That amount is not enough for my family.
Your cook time will be the same.
My potatoes and eggs were not done and I only used 4 potatoes and 2 eggs. Would you suggest just another minute or two cooking time?
Hi Linda – yes, just increase the time a minute or two until it’s the perfect time for you.
Did you make this again? I’m curious because it takes a full 7 minutes to hard boil eggs for me.
Hi Ann – the eggs sitting on the potatoes cooks the eggs faster. The time works for nearly everyone. I recommend trying 4 minutes the first time you make it.
The outer shells of eggs have a lot of bacteria on them so I wonder if it’s a good idea to cook them with the potatoes. This article makes washing them not the answer either. What do you think? http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_29_01.html
Hi Joan – the temperature inside while pressure cooking is 239°F-244°F, well above the 160°F required to kill bacteria.
Loved this recipe! Thank you for sharing it. I’m new to pressure cooking and this was my first time using the pressure cooker for potato salad. Thanks again!
This is a great potato salad recipe. I have prepared it three times, each time with a different
kind of potato still tastes great. Was wondering if you could add a touch of sour cream? I made
your pork chop and mushroom gravy recipe great flavors. Sausage and peppers is really easy to do
and just takes a potion of the time to prepare. Am thinking about doing your Linguine and clam
sauce but was wondering about the addition of heavy cream at the end. I am Italian and if I added
the heavy cream that would be a first. If I try this recipe will let you know how it came out.
Your Electric Pressure Cooker book is really very good. I have a few pressure cooker books
but I go back to your book for research and recipes to try.
Thank You
Bill Pouelson
Thanks Bill so nice to hear you’re enjoying the cookbook! I haven’t tried adding sour cream to the potato salad, but it sounds like a delicious addition to me.
What settings and time for the 8 quart power pressure cooker XL? Also, mine didn’t come with a steamer basket…
Hi Michelle – Use the setting with the time closest to the time in the recipe. Here’s more info https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ No need to change the time fo an 8 quart. Most don’t come with a steamer basket. Here’s my recommendation for accessories https://www.amazon.com/shop/pressurecookingtoday
So if I wanted to do it today, I should wait and get one of the accessories? It came with a steamer tray, could I use that?
No, for today, I’d just cook the potatoes in the water. They’ll break down more around the edges, but they’ll still be great.
Sweet!!! Thanks Barbara! I’m nervous. This is my first attempt! And okay to put the eggs in there with it without the basket? I just ordered it from Amazon for next time.
You’re welcome! Yes, just set the eggs on top of the potatoes. You’ll do great 🙂
Great idea. Just a little confused. How come the eggs in this recipe only required 4 mins and quick pressure release, whereas another page states 6minutes with natural release?
I assume it’s the heat from the potatoes that cooks the eggs faster. Enjoy!
Hmm. Thank you for the reply. I’ve had my instant pot for 2 years now and I still can’t really get my head around it! I’m trying to make sense of how it works but I keep hearing/ reading conflicting information. Apparently amount of food does not affect cooking time whereas it clearly does! I’m definitely not getting as much out of the pot as I’d have liked and I know is possible! Especially as I have two kids to feed and no time to experiment. Will be trying your recipes and tips from now
If you have a larger amount of food, it can take longer to come to pressure which will increase the overall cook time. Typically you don’t add extra cook time unless the meat you’re cooking is twice as thick. My best advice is to keep a notebook of what times work for you. Print out recipes and make notes on them, or write in the margins of my cookbook. Then you can refer to your notes and you’ll start to see patterns and see what times and amounts work for you were you live.
I suggest you learn more about your pot and know what your doing, as a lot of you just don’t know what your doing ,they all work as there intended and any screw ups are done by yourself, I know what I speak,I’m 76 been pressure cooking since I was 20 , I have four of them , get or find some one who knows pressure cooking ,and listen to them write it down ,
It’s not rocket science , I bet most of you don’t know the water inside of a p cooker is not boiling ,figure that out , not all water boils at 112 Deg.
You act every bit of a grumpy old 76 year old.
If I were making this in the mini duo would i just half the recipe? but use the same cook time?
Hi Melodi – yes, half the recipe and keep the same cook time in the Mini would work great. Enjoy!
I’m so glad that I found this recipe! It was so quick and easy, and delicious, too! Thanks for sharing.
Thanks Donna! The best way to make potato salad for sure.
If you mix the dressing with the hot potatoes they will soak in the dressing better and give you a deeper flavor when it is cooled.
Thanks for sharing that tip Josh.
Hot mayo is dangerous….potatoes need to be cooled first
Dressing hot potatoes could make your mayo oily, but it isn’t dangerous.
It’s fine to add the mayo to warm/hot potatoes. The key to safe potato salad is always to keep it cold, so after adding your dressing, refrigerate until ready to serve.
What’s the red stuff?
Hi Emmy – I sprinkled the finished potato salad with a little paprika before serving. Just adds a little color.
Add celery seed… Trust me! I add a ton but start slow and taste! AWESOME SAUCE!
Thanks Kim – I’ll have to give it a try.
I will have to try that! Years ago I asked the cafeteria workers where I work the secret to their slaw, which I loved. They said celery seed. Ever since then I add it to all kinds of mayonnaise based salads and it is delicious.
This really does make a huge difference. I’ve ask used celery salt when I was in an area where people’s spice racks consisted of only salt and pepper. If you do use the salt, omit the salt from the recipe and add the celery salt a little at a time and taste as you go because the salt can become very overpowering.
THANKS for this terrific recipe. I am trying to use up food in my kitchen before Hurricane Irma hits us here in Jacksonville. This potato salad has brought me joy!!!!
Thanks Theresa – potato salad sounds like the perfect comfort food while you’re waiting out the storm. Stay safe!
I am 54yo and never been able to make a good potato salad. Potatoes either mushy or too hard. This recipe came out perfect !!! I am so happy. I used Yukon golds, cut into large bite size chunks. I followed recipe exactly and it was simple and just delicious. Added some crumbled bacon top.
Hi Lori – that’s great to hear. I feel the same way. You can’t go wrong with bacon!
Thanks for all the pressure cooker potato salad tips. I’m going to try it tomorrow for guests. Delighted and unbelievable only takes 4 min to cook?!!! Will use my favorite recipe and let u know results.
Can’t wait to try this but I was looking for the link to Amazon for the OXO steamer basket and I don’t see it. Min that I use stovetop is too big for my pressure cooker.
Hi Genie – it’s right under the recipe, but here’s another link http://amzn.to/2vaB6o2. It’s a great steamer basket. I’ve been using it for years and it’s held up really well. Enjoy!
Hi! I am a instant pot newbie and potato salad lover. I just have the rack that the instant pot came with, and i believe cubes potatoes would fall through the cracks. Should I use tin foil? Cut the potatoes bigger? I have no idea but eager to make this dish:)
Hi Samantha – some of the potatoes will fall through the cracks but others have used the rack successfully. If you cut the potatoes bigger, they’ll require a longer cook time. Tin foil can slow down the cook time as well, so you’re better of just using the rack and not changing things. The potatoes won’t be quite as perfect around the edges if they’re in the water, but you’re going to love how much easier it is to make potato salad in your pressure cooker. Enjoy!
Years ago I started adding more eggs to my potato salad and now the family likes nearly a one to one egg/potato mixture.
Thanks for sharing Linda – I like a lot of eggs in my potato salad too. I should probably up my ratio 🙂
Great recipe! I sprinkled crumbled bacon on top along with the egg slices for a potluck at the shop where my hubby works.
Would it be possible to cut the recipe in half? If so, would I have to adjust the cooking time?
Hi Rose – yes, you can cut the recipe in half. Use the same amount of water and the cook time will be the same.
Can I substitute gold potatoes for russet?
Hi Dawn – yes, others have used gold potatoes successfully.
Nobody in my family wanted to take on the responsibility for potato salad when my mom passed away. (Too much pressure-pardon the pun). ? I found your recipe after I got my new Instapot a few months back. Everyone was amazed at how delicious it turned out, the potatoes were perfectly cooked as were the eggs. Nobody could believe it only had to cook for four minutes.! Thank you for a wonderful recipe, keep’em coming. ?
Thanks Kim! It really is a great way to take the work out of potato salad.
I have made this recipe several times. Love the fact you can cook eggs and potatoes in one pot!!! I make mine with Light Miracle Whip and I also add chopped Strubs Baby Dill Pickles along with the brine. I also used horseradish Dijon mustard. I substituted green onions for regular onions. Thanks for the recipe. I now enjoy making potato salad!!!
Thanks for sharing Giselle! So nice to hear you enjoy it as much as we do.
Thank you for a potato salad recipe that I can’t wait to try. I’m fairly new to pressure cooking. I have an Instant Pot, but not a steamer basket for it. Would you mind telling me the one you are using? I like that the handle in the center goes to the top of the pot. I have one that I use for regular pots, but there is no way to get it out of the Instant Pot if it is this full. Thank you.
Hi Mary – I use that steamer all the time. OXO makes it. There’s a link to it on Amazon at the end of the post. Enjoy!
Was easy and tasted great. Only thing I deviated on is the addition of cut up cucumber. Thank you for sharing.
Would it still be just 4 minutes if I were going to do 5lbs of potatos? I’m making a ton of potato salad for our 4th of July party.
Hi Diana – as long as 5 pounds fits without exceeding the maximum fill line, the time will still be the same. If you need to do two batches, let your pot cool completely between batches. Enjoy!
How would you make this with a stovetop pressure cooker?
Hi Davida – you shouldn’t need to make any changes. Just bring it to pressure the way you normally would. When it reaches high pressure reduce the temperature to maintain pressure and start the timing. An electric pressure cooker doesn’t start counting down the time until it has reached pressure. Enjoy!
How much water?
Making it for tomorrow
Hi Sandy – 1 1/2 cups water – enjoy!
Your dish looks so nice! Do you think using aluminum foil for these potatoes in pressure cooker can speed up the cooking time? How long will this dish last in the refrigerator?
Thanks Lita! Aluminum foil would slow down the cook time. Typically potato salad is good for 3 to 4 days is kept refrigerated.
In a T-Fal stovetop I cooked at high pressure for 5 min. Eggs were fine, potatoes cooked a wee bit too much.
Will do 4:30 next time. Main concern is having eggs cooked firm.
A couple of options for you – cut the potatoes a bit bigger, or put the eggs in the hot water at the bottom of the pressure cooker after you remove the potatoes if they just a bit longer.
Miles, I had the same problem with my Instant Pot, egg yolks weren’t cooked through at 4 minutes, potatoes fell apart at 5. I swapped out the russets for sturdier Yukon Golds and found that both eggs and potatoes cooked perfectly in 5 minutes. Today I taught my DIL how to make them and she said it was the best version of our family’s potato salad she’s ever tasted.
Barbara, I think potato salad was the second thing I cooked in my IP and 2 years later it’s still one of my favorite things about pressure cooking. I gifted an IP to my DIL last Christmas, and I think today she finally decided it was maybe time to open the box. She said my son steams up the kitchen and spends almost an hour waiting for water to boil and potatoes to cook when he makes it (and that’s the reason she won’t make it). She was completely blown away by the speed and simplicity of cooking both at the same time, in 12 minutes flat. And then her jaw really dropped when I quickly and calmly peeled the eggs. We both laughed about all the times we’d stood side by side, carefully picking apart eggshells, swearing like sailors and cursing our husbands because they just looove deviled eggs. I think she’s ready to open that box and give it a try.
Thanks for sharing that tip Sandy! Such a fun story about cooking with your DIL. 🙂
Well. I was sure the russets would be mushy and couldn’t imagine the eggs would be cooked just right. I decided to just go with blind faith anyway, and made it exactly as written. It was PERFECT! Thank you, Barbara. Now we’ll have a lot more potato salad in the steamy days of summer. 🙂
I’m popping back in to let you know I made this potato salad the other day to go with grilled chicken. It is DELICIOUS and so dang easy, I always dread making potato salad because it takes so darned long…not any more! This went together in no time at all. The only changes I made were I used 2/3 cup mayonnaise and 1/3 cup plain low fat Greek yogurt and I used 1/2 tablespoon yellow mustard and 1/2 tablespoon jalapeno mustard. We loved it! It was the perfect side dish for the chicken. Bob said to thank you very much for sharing this recipe-I think he sees potato salad being served more often in his future. 😉
So glad you and Bob loved it! I love your idea of adding some Greek yogurt to the mayo and jalapeno mustard must give it a nice little kick too.
I added a tbsp of bread & butter pickle juice to the tbsp of dill pickle juice. Sweet & sour works nice.
Fun idea!
This sounds delicious! Going to double all, and use all yolks but 1 for garnish, in my dressing to mix up like deviled egg. I will keep all the other the same and add some dill.. Thanks so much for this recipe!!
Sounds like it will make it extra creamy.
Tried this yesterday. Potatoes and eggs came out perfectly. Had to add extra dill juice and mayo to get the preferred consistency PLUS pickle relish to taste. This is getting me very close to my father’s great tasting potato salad. Thanks for posting this recipe.
Great – glad it work so well for you! Hope you get it just right soon.
When boiling potatoes I always use salted water to add flavor to the potatoes; how can i get the same results with the pressure cooker?
Hi Gene – I wonder if salting the potatoes raw before pressure cooking would give you that extra saltiness you’re looking for?
Excellent! I did use Yukon Gold potatoes, 1 extra egg, and a stalk of celery, but all the rest is the same including cook time. Now my go to recipe!
Thanks Gerry!
The recipe states –
“6 medium russet potatoes, peeled and cubed”
Could one use small yukon or small red potatoes (cut into small cubes), but with peeling left on? Would the high pressure setting time need adjustment? Thank you.
Hi Ray – yes, others have used both yukons and red potatoes in this recipe successfully. No adjustment should be needed.
Has anyone tried the method of breaking the eggs into a small bowl before steaming them–hard-cooked eggs that don’t even need to be peeled, just chop the whole bowlful at once. If it weren’t 1 a,m. I’d go make that right now to try it! Okay, first thing in the morning.
It’s a popular idea right now in the Instant Pot Community Facebook group.
Great recipe and almost like mine. Except – I put the eggs in a basket above the 6 potatoes with their skins on and then let them rip for 15 minutes. Do a QR – take out the eggs – which are perfect and just need to cool. Dump the potatoes into a colander and peel them screaming hot under cold water. Then slash cut or chunk them; pout 1/4 apple cider vinegar over them and give then a quick stir. Into the fridge they go overnight. Put everything together the next afternoon.
Thanks for sharing Kathi – I like the idea of adding the vinegar to flavor the potatoes overnight.
Are the eggs at room temperature or just out of the refrigerator? Would jumbo eggs take longer to cook?
Than you for this recipe. You are appreciated for sharing your discoveries.
Hi Arlene – I always use them straight out of the refrigerator. Yes, jumbo eggs would probably take longer to cook.
Thank you for clarifying “right out of the refrigerator eggs versus room temperature eggs”. Regarding cooking jumbo eggs longer…rather than increasing the possibility of over cooking the potatoes, I will follow your directions of four minutes, However, I will delay putting the eggs in an ice bath for three or four minutes so that the residual heat will do the rest of the cooking. What are you thoughts?
Sounds like a great plan to me!
I’ve never been able to make good potato salad until my pressure cooker and this recipe came along!
Thanks Verna – I feel the same way.
If you double the recipe do you double the time or use the same time of 4 minutes?
Hi Marietta – no need to double the cook time when doubling this recipe. Enjoy!
I noticed that you recommend the OXO stainless steel steamer basket. Have you tried the silicone basket listed in the same ad on Amazon? I am leaning toward the stainless as I felt the other could be kind of floppy. Thanks, Lenore
Yes, get the stainless steel, I bought the silicone one and now have regrets for the floppy reason. Sigh, live and learn right?!
I did the same thing 🙂
I’ve so got to try this recipe this summer. I usually only make potato salad for family gatherings when I have to make a boatload. This will be a good size for us to enjoy for a few days. I’ve never added pickle juice to potato salad-that sounds delicious! Bob is definitely encouraging me to give this a go soon. 🙂
Definitely give it a try Carol! Bob may be getting potato salad more often.
This is funny, because I just made it for our dinner! Great minds. 🙂 And thanks again for such a wonderful recipe. Second batch this summer and not the last!
Oh my goodness – yes – yes – yes – GOOD. Just made this for dinner today. I’m not a great fan of potato salad but this was the best. I will definitely make potato salad more often for my honey now. I am so amazed that the potatoes and eggs would cook in just four minutes. I was so tempted to add a couple more minutes (doubting Thomas) but I pulled the plug at four minutes – cooked perfectly – both the eggs and the potatoes. This is a saver. Thank You!!!!
Thanks Pat! I’ve made potato salad more since I created this recipe than all the times combined before. 🙂 It really is a time saver.
This was delicious! I added a little more red onion. Thanks for a great recipe!
Thanks Deanna! Definitely change it up to suit your tastes.
I was a doubter! I couldn’t believe that only 4 minutes would cook the potatoes. BUT.. it did. Perfectly! I used a 6 quart Instapot pressure cooker and a steamer basket and cooked 4 eggs. I haven’t peeled the eggs yet ( Just put them in a bowl of cold water) but I am blown away at the potatoes. I cooked it at high pressure for 4 minutes and did a quick release when the timer went off. I tried to keep the potatoes all the same size when I cubed them (about 1″ pieces.. plus or minus) so they would all cook evenly and they are cooked perfectly! Not mushy at all but yet they are cooked all the way through.
Amazing! So much easier than the old way and so much faster! Thanks for sharing this recipe. I will use our “family” dressing recipe but wow, so much easier to make potato salad now!
Thanks so much Tracy! It really is so much faster and easier. Care to share the secret to your family dressing?
I notice in the video, the setting of high pressure was for 5 minutes. Is this what should be used? Or is it 4 minutes, as stated in the recipe. Thanks.
Hi Ray – 4 minutes is correct. Enjoy!
What kind of pressure cooker do you have?
Loved the recipe even before I “adjusted” it. Used the tops of green onions, salad olives and bread and butter pickle juice insread of dill. 4 minutes was perfect. I had never made potato salad before. Ribs come next1
I don’t have a steamer for my pressure cooker yet. Can i steam the potatoes just by putting them on the little rack that came with the pressure cooker?
Hi Krystal – yes, that will work just fine.
I have a stove top Fissler pressure cooker. Can you give me some guidance on using the stove top pressure cooker for this potatoe salad recipe? Thanks.
Hi Lloyd – I don’t think you’ll need to make any changes. Just bring your pressure cooker to pressure on your stove the way you normally would and when it reaches high pressure reduce your temperature low enough to maintain pressure and start the timer. The electric pressure cooker doesn’t start counting down the time until it’s reached pressure.
Thanks for your quick response. I will give this a try and let you know how it turns out.
Barbara: I made the potato salad tonight and also the BRAISED CHICKEN WITH CAPERS AND PARSLEY. I used your suggestion of cooking times for a stove top pressure cooker and everything came out great. Thanks again for your help and for the fine recipes.
Thanks for the follow up. Great to hear everything came out great 🙂
This is the best recipe!! Thanks so much!! It will be a family favorite for years!
Thanks Steff – it’s so nice of you to take the time to let me know how much you enjoy it.
This worked perfect! I’m brand new to the Instant Pot world but decided to give this a try. My potatoes and eggs cooked perfectly! I was afraid the potatoes would turn to mush but they were just the right firmness. I made my potato salad with a different dressing, only because I have a dressing that I’ve perfected for our taste. Very similar to the dressing recipe posted but I add chopped celery, chopped radish and celery seed. I omit pickle juice but toss my cooked potatoes with a little bit of white vinegar, when they’re still warm. Thank you for a super easy way of making potato salad!
Thanks Kim for sharing your changes. Glad you loved it.
Love this!!!! I just started using my pressure cooker and am addicted! This will be one of my favorites !!!
How do I make baked potatoes in my pressure cooker? Thanks!
Hi Charlene – I use 1 cup water, pierce the potatoes with a fork, stack them on the rack and cook them for 15 minutes for small potatoes, 25 minutes for medium size (8 ounce) potatoes and longer for larger potatoes.
i just got my pc and tried to use it but I couldn’t get the error sign to go off…. can you help me?
Hi Ruby – that’s frustrating. What brand do you have? Have you looked up the error code in the manual?
I am not much of a potato salad gal, but tried yours, and it was great! Something seemed to be missing, but after reading the comments, I will add chopped celery, dill and relish. That should be close to my mothers. Thank you for all the great receipes!
Thanks Kris – so glad you enjoyed it! Definitely change it up to suit your tastes.
Hi Barbara,
just finished eating the potato salad, (almost yum yum) I did make them with some sweet potatoes. The white potatoes needed to be cooked a few minutes more but the sweet potatoes come out perfect. Having seen your picture again, I found I cut my potatoes smaller than yours. Trial and error with my electric pressure cooker. My eggs (I put in 6. Needed some for tomorrow) were perfect at 4 minutes. Tomorrow I will try to do just eggs with a piece of baking paper at the bottom of the basket in case of breakage. Thanks for the recipes, this one is a keeper with my tweaking and your know how.
All the best. Alda.
Thanks for the update. Definitely tweak it until you get it just right for you. I have found eggs cook faster when resting on the potatoes, so you may need a longer cook time when just cooking eggs.
Hi Barbara, I’ve just finished looking at your pressure cooker recipe for potato and egg salad, looks good, can I mix in some sweet potato? How long will it take? With the egg side of it, wondered if I could do a dozen eggs on there own in the pressure cooker. I have a lot of allergies and eggs are one of them but I can eat them hard boiled, only 1/2 of mine come out good on the stove top and the other 1/2 come out grey bottoms every time no matter what I do. I have a Tefal Cook-4-Me which I love but it doesn’t have high to low pressure on it. Times are my rule of life so a pressure cooker is great set forget perfect meals. Please help. Thank you.
Alda.
Hi Alda – I think you could add some sweet potato without making any changes if they’re diced the same size. You could cook the eggs separately but I think you should try cooking them with the potatoes to see if it works for you. They cook perfectly for me every time.
Fantastic recipe! I replaced the parsley with dried dill and added pickles just because. 😉 Cooking the potatoes and eggs together was genius. Great texture to the potatoes, too! This is definitely going to become my new go-to recipe. Thanks for sharing.
Thanks Heidi – dill sounds like an addition I’d love.
Not done in four minutes. What am I doing wrong. The farberware I have doesn’t have high, so I gotta use a setting for it. So frustrating having to go back and forth. Please advice?
Hi Diana – time depends a lot on how big you cut your potatoes, in addition to the psi your pressure cooker cooks at, and whether or not your are living at altitude. When cooking something like potatoes, it they’re not as tender as you’d like after the pressure cooking time, you can just steam them like you would if you were cooking the potatoes on the stove top. If your pressure cooker doesn’t have a saute setting you can just use any of the pressure cooker settings without sealing the valve to steam the potatoes for a minute or two. Then in the future you can cut your potatoes smaller or add an extra minute to the pressure cooking time. That’s assuming you’re getting a good seal with your pressure cooker 🙂
I know it can be frustrating at first, but it’ll become more intuitive the more you use your pressure cooker.
I have a faberware as well. I would suggest choosing P05 for 7 min. It should be just about done at that time.
I’ve never been happy with the potatoes I’ve cooked for potato salad. They’re either over-cooked and mushy, water logged or under-cooked. These came out perfect! Thank you Barbara!
Thanks Wesley – definitely the best way to make potato salad 🙂
This is amazing. I sometimes put a Tbsp of cider vinegar instead of the pickle juice, and add a little celery seed. But it’s really good both ways!
Thanks Teresa – sounds like a great way to change it up.
Made this recipe today and it worked out very well. It is so easy doing the potatoes and eggs together. I did not use the recipe for the dressing that was with this; but instead I used my own. It is how I will prepare my potato salad from now on. Thanks for sharing this! Yum
Hi Barbara,
This sounds just like what I was looking for to make a quick potato salad for dinner tomorrow night. I have a regular pressure cooker, not an instant pot. It did not come with a steamer basket. Could I just throw the potatoes and eggs in the pot with the water, would I need to adjust the cooking time?
Thanks!
Summer
Hi Summer – yes, you can put the potatoes in the water and set the eggs on top of the potatoes. I wouldn’t change the time for a stove top pressure cooker. It really is a great way to make potato salad. Enjoy!
I would like to see the nutritional values included with the recipes. Thank you
HI Annette – unfortunately, that’s not something I can do right now. However, there is a site I like to use that makes it easy for you to find the info for any recipe. https://www.caloriecount.com/cc/recipe_analysis.php
Well, I’ve been using this recipe in my instant pot for about 6 months now and I must say it’s flawless!!
It comes out perfect every time.
I was having a hard time cooking it the old fashioned way because potatoes would either be too cooked or not enough and then after all that i’d mix it all up and in a day it would all go runny. Not sure what I was doing wrong but it sure sucked. I had actually given up making it for about a year.
NOW, every pot luck we have they designate me to make the potato salad!!
It’s honestly the best i’ve ever had and others tell me the same.
The only changes I do is I use more eggs (6 total) and instead of dill pickle juice I use sweet relish (2 tablespoons).
Thank you sooooooooo much!! I make it once a week now. 🙂
Oh I also add some celery for a little crunch.
Thanks so much Rick! It really is the best way to make potato salad. So glad I could be a part of making you famous for your potato salad. Sounds like delicious additions.
Check this out…
Pressure Cooker Potato Salad – Japanese Style
http://www.justonecookbook.com/pressure-cooker-potato-salad/
I just bought the larger instant pot so I wanted to double this recipe. Partly bc I have family visiting right not but also just bc I can! lol Do I need to adjust the cooking time or anything else?
Thanks!
Hi Jenn – you can’t go wrong with extra potato salad. I would double everything except the water and use the same cooking time. Enjoy!
Can you use the steamer rack instead of the steamer basket? I don’t have a basket. Thanks!
Hi Jackie – yes, some might fall through, but it will help keep most of the potatoes up out of the water so they have a firmer texture than in the water. I’m making this today too. Enjoy!
Tanks so much, II knew I could find a pressure cooker recipe for potato salad from you. Trying it tomorrow.
Perfect for a Labor Day party. Enjoy!
Hi Barbara, I tried the potato salad, and it is amazing!! My husband loves potato salad but I hate to make it. This was a breeze!! I used Yukon gold potatoes.
Thanks Ruth! I’ll have to try it with Yukons. 🙂
If my russets are kind of small, can I use 6?
Sorry. I mean the recipe calls for 6. My russets are small and round. Is 12 of those too many? maybe go with 8 of them??
Hi Lisa – really you can use as many as you’d like and then add more or less dressing to achieve the consistency you’d like. But if they’re small, I’d probably use 8 or 10 🙂
Awesome! Thanks! Trying this tomorrow night!
It was delicious!!! Thanks!
Great! Thanks for the update 🙂
I’m very new to pressure cooking. Used russets, peeled and cubed plus 3 eggs sitting on top of potatoes as stated in recipe. Cooked 5 min in my Instant Pot. CANNOT BELIEVE how perfect the eggs cooked! No grey on yolks, etc. And the easiest to peel ever. Potatoes are perfect too. Haven’t finished the recipe yet, but from here on its same ol’ dressing and mixing-wise, right? Im serving a big lunch tomorrow and this cut way down on my cooking time and the mess on the stove. Thanks!!!!
PS. thanks for the tip that the food amounts don’t matter in a cooker timing wise; just the size…that info comes in very handy.
Hi Marguerite – isn’t it the best how easy it is to make in the pressure cooker! Yes, use the same old dressing and mixing you normally would. Have fun at your lunch!
Barbara, I scrolled through comments, and didn’t see any ask about half this recipe. I plan on 3 potatoes and 2 eggs. I’m new to the IP, and am still unclear about timing. If I reduce the recipe by half, do I decrease the time it cooks. I’m thinking not, but want to double check.
Hi Linda – no, you don’t reduce the cook time when you reduce a recipe. The size of the ingredients matters more in pressure cooking than the volume of the food. For example a whole potato takes longer to cook than cubed potatoes but one cubed potato will cook in the same time as two cubed potatoes. Hope you love the potato salad 🙂
Thanks much.
Just made it and it’s delicious! Thanks!
Thanks Fred!
Barbara, there are lots of kinds of mustard. What kind do YOU use in this recipe?
Hi Razzy – just plain old yellow prepared mustard just like mom use to use.
What type of steamer basket did you use? I need a recommendation for one to purchase, please.
Hi Renee – I really like the OXO steamer that I’ve linked to at the bottom of the post. Others like a using a mesh basket which I link to in my accessories post https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/ I use the OXO steamer a lot, so it really is worth buying one.
I can’t believe how quick and easy this is! Mine came out great! Thank you!
Thanks Paula! Glad you loved it as much as we do.
Just wanted to let you know that I used your method for this in my new IP yesterday (your recipe is very similar to what I’ve been making for years) and it was a huge success! The potato texture was perfect – it’s always hit or miss when I boil them on the stove! – and I’m still gobstruck by the more than perfect hard boiled eggs. Who knew you could hardboil eggs in a pressure cooker? lol
Anyway, wonderful recipe, thanks so much. I love your site – I have your lemon cheesecake chilling as I type!
Thanks Marianne! My potato salad was hit or miss before I started making it in the pressure cooker too. It is so great to have perfect eggs and potatoes every time now! Enjoy that cheesecake. I wish I had some chilling in my fridge 🙂
I have a stovetop pressure cooker, can i convert the timing, maybe 3 min cook time? This sounds SO good, I dont want to pass it up 🙂
Hi Karen – since generally the electrics take longer to come to pressure, I’d probably stick with the 4 minute cook time even for the stove top pressure cooker. Enjoy!
Thank you, I wouldnt have thought of that!
Recipe sounds delicious. How large are the potato cubes-about 1/2″?
Want to try it but am afraid the potatoes will fall apart. In your Maki g hard boiled eggs recipe you say to cook for 6 mins and natural release for 6 mins. Potato salad says cook 4 mins with quick release-I’m confused. Sorry but I’m a new user just trying to figure it out.
Thanks
Hi Roni – the potatoes are about 1″ cubes. The hard boiled eggs cook faster when they’re resting on the potatoes. I think a couple of reasons account for that – the heat from the potatoes, and also the longer time it takes to come to pressure with the potatoes in the pot. It’s a great recipe – one of my most popular. Enjoy!
Thanks for the prompt response and great explanation. It’s on my menu for tomorrow!
Great – enjoy!
Great. Like mom used to make but a whole lot quicker. I’ll definitely do this again. So easy.
Thanks Jon! This recipe has me making potato salad again too.
This was absolutely delicious! Plan on making it again tomorrow!
Thanks Brandi! Glad you loved it.
I am only going to comment on the pressure cooking method as I used my family recipe for the potato salad. I loved being able to use the pressure cooker as I live in a place that is really too hot for human habitation. Potatoes came out great, and the hard boiled eggs were very easy to peel. For some reason the egg whites picked up a yellowish discoloration which for the potato salad didn’t matter, but I had added a couple extra for some shrimp louis I planned to make for dinner. So I’ll just make sure they’re hidden under the dressing, but normally they’d be on display. Not sure why this happened – just thought I’d mention it. I will certainly use this method again – I do love me some potato salad!
Hi Aby – so glad you loved the method. Definitely easy to change up to just how you like it. The only time I’ve had the whites discolor was when they were in contact with metal or aluminum foil. Is that possible in your case?
Were they Yukon gold potatoes? That could color the eggs under pressure.
Worked perfectly. Eggs were so easy to peel.
Hi Cindy – Thanks for taking the time to let me know. Isn’t it amazing 🙂
Did you have it on sealed or venting ?
Hi Annette – you always have it on sealing when you’re pressure cooking and then you move it to venting to release the pressure. Enjoy!
This is so delicious a Nd easy
About how many potatos idols 6 med make?
How many does this serve
Hi Penny – about 8 servings. Enjoy!
Thanks. Got another question. Do you pierce the egg shells?
No need to pierce the egg shells. 🙂
Yet another hit in my kitchen. I made this for our Mother’s Day gathering and even my picky daughter ate some. Thank you for so many wonderful pressure cooking recipes and showing me how to do the the Potatoes & Eggs together which made things go even more quickly.
Genene
Just made this and it is super easy! Potatoes and eggs turned out perfect! It had never occurred to me to make potato salad with my Instapot. Thank you!
I’m excited to make this tomorrow (well, I hope my HUSBAND makes this tomorrow for Mother’s Day)! I’ve never made potato salad, but I’ve been wanting to since I got my IP and everyone in the FB group raves about using it for potato salad.
P.S. Reduced fat doesn’t mean healthier! 🙂
Hi Kari – I hope he makes it for you too. Happy Mother’s Day!
I don’t have a steamer basket for my ip can I make this without it and just put everything in the ip liner?
Hi Angela – you can make them without the steamer basket, but I’d just pile them on the rack that came with your Instant Pot.
How would I convert this to a stove top pressure cooker ?
Hi Judy – I don’t think you’ll need to make any changes. Enjoy!
I love this recipe and have made it many times now. It’s so easy and quick. Thanks a lot Barbara 🙂
This is the BEST Potato Salad recipe on the planet! And it’s the easiest. I had to have made this at least 20 times last summer. Everybody raves about it ! The only thing I did a little differently with the dressing was exchange 1 Tablespoon cider vinegar instead of the pickle juice’, and added a teaspoon sugar. I also added some minced Pimiento Olives and some chopped sweet pickle to this salad. Adds a great taste !! I love all your Pressure Cooking recipes, Barbara !!!
From start to finish 50 minutes and potato salad is done. Couldn’t do that the regular way. Would have been less time, but I did 2 batches of potatoes. Everything I’m making for Easter is in my pressure cooker, Potato salad, deviled eggs, cheese cake and carrot cake! Thanks for a great site.
Sounds like you’ll be eating well. Happy Easter 🙂 Thanks!
Oh my gosh, that was amazing. Perfect potaoes and eggs simultaneously. Made hot bacon dressing for potato salad. My husband is sooooooo happy. Trying applesauce tomorrow. Your recipes are spot on, thanks.
So glad you loved it Diana. The hot bacon dressing sounds delicious. Care to share that recipe? Thanks!
6 slices of bacon cooked up in a pot…remove bacon and crumble. In bacon grease mix in 3 T flour, 1 cup water, 2 eggs, 3 T sugar and 1/2 cup vinegar. Stir constantly until it thickens. Add bacon back in and pour over the cooked potatoes and chopped eggs. Can be served hot or cold. Good dressing to serve warm over lettuce for something different.
Sounds great – thanks for sharing!
This sounds really great! Can’t wait to try it!
Thanks Jen – so quick and easy, and delicious!
I’ve always used red potatoes for potato salad, but you use russet??? Potato salad is not my favorite dish to make, I’m so anxious to try your recipe. Thanks for all your help, this has been a new experience for me and I’m loving it.
Hi Jeanne – Others have used unpeeled red potatoes in this recipe successfully, but my mom always used russets. Enjoy!
This is the best potato salad I have ever tasted. My husband and I just finished off the last of the batch I made a few days ago. Thank you so much!
That’s so great to hear. Thanks Tammie!
Thank you for this recipe. I have never been able to cook potato salad because I could not get the potatoes right. The potatoes and the eggs were perfect. This recipe is a keeper for me. I will be making it often.
Thanks Susan – isn’t it great. Perfect potatoes and eggs every time with no hassle.
I fail to understand how this is better than boiling the taters? Comments about “ohh, only one pot to clean…” doesn’t make sense? It takes the same amount of time, you are still mixing the mayo and whatnot in another vessel. Boiling eggs together with the taters? OK, that will save some gas but what’s the point? I think people are getting a little over board with this “wonderful” pot. Between pressure build-up and actual cooking time it’s actually longer than putting the taters in a pot with some water and fire up the burner. Nutrition wise I agree it’s better, but cut the saving-so-much time bull.
Hi Tomas – it’s usually people that haven’t tried it that don’t understand why. Do an experiment and cook one batch on the stove and one in the pressure cooker and see which way you like better. I bet you’ll be surprised. Then add some steaks and have a party 🙂
Barbara,
You are so gracious. I probably would have responded like a jerk. Thanks, not only for the great recipes, but for displaying how to respond with grace to a hater ?
? Ya
Thanks for the support Anna! Hugs!
I have made a lot of potato salad in my lifetime. This recipe turns out perfect every single time and I am known for great potato salad. This beats any I have ever made before
Now that’s a rave review – thanks Melissa!
OMG! I just made this today (chilling in the fridge as we speak) but of course tried a scoop after folding in the eggs – I’m spoiled already. Will never hesitate to whip up potato salad again. This makes the old ‘chore’ of making it a breeze. Thanks so much for sharing your recipe.
Thanks Kellie! It really changed how I felt about making potato salad too.
Why is it your eggs are perfect in the salad cooked for 4 minutes but you say to cook for 6 for hard boiled eggs?
Sarah, I have the same question. I hope Barbara will answer it soon. It doesn’t make sense to me.
Sorry – I guess I missed the original question. The time it takes to come to pressure is a little bit longer, and it seems sitting on the potatoes cooks the eggs faster.
I made this today, and it was amazing! I will NEVER again boil potatoes for potato salad again!
Thanks Susan! I don’t make potato salad any other way now either.
I’ve made this several times and it’s genius, with only one pot to wash. I found that my egg yolks weren’t quite cooked through so now I let the eggs cool naturally and found they come out a little better.
This was so quick and easy to make. Thank you for posting the recipe. Made a few modifications, to include cutting back on the mayonnaise (my taste), including not just the pickle juice but the pickles, and adding diced celery.
As far as cooking, I have the Instant Pot, as opposed to a stovetop cooker, so increased the cooking time to six minutes. Both the potatoes and the eggs were perfectly cooked (I did not peel my potatoes–again, personal preference).
Hi Nancy – glad you enjoyed it. All my recipes are written for electric pressure cookers, so no need to increase the cook time when using my recipes. Pickles and celery sound like nice additions.
Thanks for the clarification, Barbara. I got lucky, I guess, with the increased time 🙂
I would have thought the eggs would explode because of the pressure. I once tried making hard boiled eggs in the microwave and they exploded, it sounded like a bomb went off. It scared my roommate to death.
I love the idea of making it all together in one pot.
Thank you!
Thanks Lesley – it’s a super easy way to make potato salad. Hard boiled eggs are great in the pressure cooker too!
Lesley… Remember the pressure cooker is pressure from the outside inward whereas a microwave (Essentially good only for storing bread and heating water) nukes the food from the inside out. You shouldn’t have skipped that Physics class! 🙂
I make this all the time and it’s always a hit!! I always put the kitchen sink in. Celery, red onion, tad sour cream, yogurt, relish, pickle, pesto…maybe sneak a few pieces of bacon in! Sooo good! Can’t go wrong with this recipe. Makes potato salad such an easy task. Thanks for the idea to wedge eggs on top!
Thanks Lisa – I love it when people make the recipe just the way they like it. You can never go wrong with bacon 🙂
Do I need to have a steamer basket, or can I just put it all in the regular pressure cooker pot with a rack on the bottom?
Hi Amy – the diced potatoes will fall through a rack on the bottom and end up boiling in the water which gives them a different texture, so it’s better if you use a steamer basket. But not mandatory I suppose.
Two questions:
I’m not a pickle eater, what can be used in place of pickle juice?
Can homemade Greek yoghurt be used in place of mayo?
Thanks!
You can use vinegar in place of the pickle juice, but if you’re using Greek yogurt, you may not need it. I haven’t tried it with Greek yogurt, so I don’t know if it would be a good substitute. My husband doesn’t like Greek yogurt so I know it wouldn’t fly at my house.
Thank you so much, this was the best potato salad I have ever made, this one is definitely a keeper in my home now!!!
Thanks Lynda! I never make potato salad any other way now.
Just made this potato salad using my pressure cooker xl. Loved it!!! I used my own dressing recipe but found cooking the potatoes in the pressure cooker is much easier tan stove top! Thanks so much for this recipe!
Thanks Sue – it really is a great way to make potato salad.
I have a ppxl cooker and not sure which is high on cooker….can you help? Not sure if it would be rice, meat etc….
Hi Sue – I assume it’s similar to the Instant Pot and most of the buttons high pressure is the default. So it probably doesn’t matter which one you use meat or soup. I’ve just become aware that there’s a Facebook group for the Power Pressure Cooker. https://www.facebook.com/groups/1530752053869387/ I’m sure they’d have more info for you.
I assume this cooked on the steam setting? The function button to use is not given. As a brand new user, I need to know which button to use. Following the directions above, my Instant Pot just sat there, so I am starting over, using the steam setting, high pressure, for 4 minutes.
I’m new to my pressure cooker too, but I would use the “Manual” button. That’s what I use for most things and it seems to work out great.
I made this potato salad this week OMG so good and so easy I added ham and spring onions wish i could share a photo thanks heaps Barbara love your web page thank you for all your hard work and making mine easy
Thanks Meredith! You can share a photo on my Facebook page. I’d love to see it. Glad it was a hit.
You don’t cool the potatoes before mixing with the mayo?
The potatoes cool fairly quickly when they’re already cubed, so usually by the time I’ve taken care of the eggs and mixed up the dressing, the potatoes are fairly cool. But I did update the recipe to indicate cooled potatoes. Thanks!
Several years ago I saw Alton Brown on the Food Channel making potato salad where he said to put the warm potatoes into the mayo, something about them absorbing the flavor. Anyway, I’ve done it that way since. Not sure it helps, but it sure doesn’t hurt. I am so happy to find this pressure cooker recipe for potato salad, thanks again.
Good to know. Thanks for sharing!
OK, I found the answer to my question. Sorry–I should have read all the posts!!!
Jerry
What is the steamer you refer to? My IP came with a wire device to put inside, but it does not have sides to hold potatoes. Where does a person get a steamer that will fit inside?
I’m still nervously new using my new IP. When you say High Pressure, would I be using the Manual function?
Hi Emily – you’ll be a pro before you know it. Yes, use the manual function and high pressure is the default.
do you make a small hole in the egg shell before your pressure cook?
No, there’s no need to when pressure cooking eggs.
One egg fell over near the end. It was close to being done so it self oeeled.
instead of pickle juice. Add some dill pickle relish. Alot better
I have used this recipe a lot since I found it last year. It is fantastic!
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You can add me to the list of converts! I made your potato salad for a family get-together and the salad was amazing! The potatoes were perfect and held their shape. The eggs peeled like magic. Everyone loved it! Thank you so much!
Thanks Chris! Isn’t it amazing how easy eggs cooked in the pressure cooker peel. So glad you loved the recipe. Thanks for taking the time to let me know.
Hello Barbara, just made this and it turned out GREAT! LOVED LOVED LOVED the idea of making the potatoes and the eggs together. The eggs turned out absolutely super–much better than my usual HB eggs. I know you’ve given a post previously about hard boiling them in the pressure cooker, but just hadn’t done it…until now…and now you have me hooked! I used up all of my russet potatoes that have been hanging on just a tad too long…was a perfect recipe for them. I assume the parsley goes in along with the onion?
Thanks for a great recipe! I’ll be making it again!
Awwww thanks Christine! So glad you’re hooked. Thanks for the heads up about parsley missing in the directions. I’ve updated the recipe.
Hi Barbara, just made this on our beautiful 80 degree day! I have an Instant Pot and cooking the potatoes and eggs together worked great! I changed the dressing a little bit; used 1/2 mayo and 1/2 sour cream. This is a winner and I know I will be making this a lot this summer. Thanks so much!
Thanks Sharon! Potato salad and beautiful days are made for each other. Sounds like a great change. I’ve done that before with chicken salad.
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Cooking the eggs with the potatoes is the coolest idea ever! I can’t wait to try this.
OMG! This sounds so easy and so perfect. Can’t wait to try it. Thanks Barbara!
Hi Kathy – it really is! Hope you enjoy it.
Hi Barb,
Had to check back in to tell you that my potato salad turned out perfect and my husband loved it! Thanks again.
Thanks for letting me know you and your husband thought it was perfect too! 🙂
Love the idea of cooking the eggs and potatoes together!
Just made this using the trivet that came with my Cuisinart, worked beautifully. I am so excited about this. I now can bring potato salad to potlucks without hesitation. One question, for a crowd I’d like to double the recipe, is the cooking time the same? I am new to pressure cooking.
Pat
Hi Pat I also have the Cuisinart…did you line the trivet with foil? I’m wondering if the potatoes fell through?
Barbara will any steamer basket work in pressure? Regarding the eggs of course you wash them, do you need to poke a whole in the top?
Thanks Jennifer
Hi Jennifer – I’m not aware of any steamer baskets that wouldn’t work in the pressure cooker. No you don’t need to poke a hole in the the top of the eggs. I wouldn’t line the trivet with foil unless you poked lots of holes in it to let the steam through. I put a link to the steamer basket I use at the end of the post. Hope you enjoy it!
Thank you Barbara! I love your “pressure cooking today” I’m now using mine 3 times a week.
Hole hole hole LOL that’s what happens when I type on the treadmill ;). I’m going to make the potato salad over the weekend.
Awwww thanks Jennifer! I’m so glad I could motivate you to pressure cooker more often.
WOW this recipe was so easy and quick!!! End result perfect eggs and potatoes (not sticky or falling apart). At this time I only have a trivet and it worked like a charm.
Do yourself a favor and make this you will not be disappointed!!!
Thanks Jennifer! Glad to know it worked well with the trivet.
Jennifer, I did not line the trivet with foil and yes, some of the potatoes fell over but not through but turned out just fine. Since that first time I’ve successfully used a steamer basket I already had, fit perfect. I love this method, still wondering if I increase the time should I double the recipe.
Pat
Thanks for the help Pat. No I don’t think you’ll need to increase the time if you double the recipe. Generally in the pressure cooker it’s the size of the food not the quantity that determines the time. Just be sure and not to exceed the maximum fill line. 🙂
make the potato salad first cook in electric pressure cooker. Amazing how well the eggs cooked. Want to make piggies cooked whole cabbage in pressure cooker 2minutes had to do 1more minute. nex
Made this yesterday for Labor Day dinner with burgers. How ingenious, fast and delicious this recipe is! Like some others commenting, I have not made potato salad for a long time because of the hassle and the heat it brings to the kitchen. In the Instant Pot there is almost no heat, I get everything in the pot, set it, and then walk away while I do something else. I took a tip from America’s Test Kitchens and put the mustard on the potatoes right away as it seems to soak in better (good if you like mustard in your potato salad which we do). I also used sweet pickle juice rather than dill. Lots of other good suggestions here that I’ll try. Thanks for a great way to make potato salad and hard boil eggs!
I made this for dinner tonight with burger sliders and Boston Baked Beans. Absolutely loved throwing the eggs in with the potatoes and as an added bonus didn’t have to fight with the shell. The potato salad was yummy. I added celery and scallions plus some fresh herbs and scaled the mustard by half.
Great recipe, was shocked at how well the eggs turned out. I used six on the day before I lost more egg than I ever had before. Well, the pressure cooker, cooked eggs, (my first time) were fantastic. eggs, (4 sliced two ways with my egg slicer makes beautiful chopped eggs, the other sliced one way laid on top Today the pressure cooked eggs peeled perfectly, all were all from the same carton of egg lands best.
I also used Grey Poupon, and two teaspoons of horse radish. It tastes wonderful!
with a little smoked paprika) to show off the eggs.
Thanks Jerry! The pressure cooker is the only way I hard boil eggs now. Your changes sound delicious. Glad you enjoyed the recipe.
Just for this recipe alone you need a pressure cooker. This is a perfect way to make potato salad. So simple and easy. This is a keeper! Thanks
Barbara
Purchased the Insta-Pot about 30 days ago and you site has been a Wonderful Addition to my Electric Pressure Cooking Experience!!!
The Tex Mex is/was Excellent. Today the
Classic Potato Salad was a breeze and the eggs cooked perfect. I have the BBQ Brisket ready to be cooked and I am so excited!!!
Thank You, again!!!!!
Did I say that the Insta Pot is A Great Investment!!
Thanks Doran – I’m glad you’re enjoying my recipes and your new Instant Pot. It really is a great investment.
Gawd, I just love you, Barbara. I’m craving a classic potato salad, and I thought…hmmmm, let’s see how to make it in the pressure cooker. I googled, and here I landed. This is pure genius, cooking the eggs and ‘taters at the same time. Muwah! I can’t wait to make this, and I know it’s gonna be good.
When do you add the onions? Did you cook them or left them raw?
Hi Nicole – sorry I left that out of the recipe. I’ve updated the recipe. Thanks for the heads up. Yes, I just add them raw to the mayo mixture.
Thanks!! Can’t wait to try it!!
Just made this, and I followed it exactly, except I used 1/2 plain yogurt and 1/2 low fat mayo. Of course I made up for this by adding some crumbled bacon. :p It is AWESOME! My first really successful pressure cooker potato salad. I’m new to pressure cooking, and the last couple of times I tried, the potatoes were overdone, so I I had to turn them into mashed potatoes. These were perfect, and so were the eggs (another item I’ve had a time with!).
Thanks so much for this great recipe!!
Thanks Elizabeth! I like your changes. I’d swap bacon for mayo any day.
Going to make this today, first have to make the mayo. I am assuming the mustard called for is prepared? Dry mustard powder I’m guessing, would be much to hot.
Hi Mike – homemade mayo – I’m impressed. Yes, prepared mustard. Enjoy!
Mayo is easy to make, and so is this potato salad! I like it very much, and will never buy store bought potato salad again!!!
So glad you liked it. I can never buy store bought potato salad either.
I did an experiment last night and made german potato salad, all in the pressure cooker, it turned out very well!! I used the steamer basket and the 4 minute time to cook the potatoes, they turned out great. Such a time saver! I saved the water and fried the bacon and onion in the bottom of pressure cooker then added the water with thickener and other ingredients. Very good, in a fraction of the normal time!
Hi Mike – sounds like a tasty experiment! Thanks for sharing.
How easy! I don’t have a steamer basket for my pressure cooker but I’ll find something that will work! I have to make this.
I just made this and I am in love! Normally, I *hate* making potato salad. This method is pure genius! I used an inexpensive collapsing steamer basket and it worked just fine. Thank you so much for the recipe!
Thanks Judith! So glad you loved the method as much as I do. It really does make making potato salad easier as well as faster.
I had not made a potato salad in many years until I tried this recipe yesterday. It turned out great! I used a steamer basket in my electric pressure cooker. I didnt have any russet potatos just some red potatoes and the salad was still very good. Will definitely make again. Thanks for this recipe!
Hi Ginny! Thanks for letting me know you made it and loved it.
How about that… your timeing is amazing I was wondering today if I could cook the potatoes and the eggs at the same time…My mom always cooked the potatoes in the pressure cooker but always down in the water…not up out of the liqued. but I can say for a fact she never did the eggs with the potatoes.
What a great idea; I hate the heat of cooking potatoes in the summer but I love potato salad. You know you are going to convince me to get a pressure cooker right?
Are the eggs really done? I am concerned that they would be runny. This does sound easy though. Keep up the good recipes as I am new to pressure cooking.
The eggs are not runny. Perfectly hard boiled without a gray ring. You could always check one and cook longer if needed.
Thank you, Barbara. I will try this next week. My mouth is already watering.
Potato salad is one of my favorite summer indulgences!
Holy smokes, Barbara! This is really floating my boat for the ease of making this potato salad! Since I have a stovetop pressure cooker, do you think that I would need to adjust the amount of water used? Also, is the steamer basket used for actual steaming or for ease in removing the ingredients? My pressure cooker does not have a steamer basket, sadly.
Thanks! I think the time and water will be the same. I bought the oxo steamer basket. It is used to keep the potatoes out of the water so they steam and not boil. It was inexpensive. I linked to it in an earlier post 🙂
It’s the OXO Good Grips Pop-Up Steamer in my AuGratin Potatoes post 🙂 https://www.pressurecookingtoday.com/2013/03/cheesy-potatoes-au-gratin/