Potato Salad (Pressure Cooker Style)
Recipe type: Main Dish Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-12 servings
Old-fashioned potato salad, made faster and easier with an electric pressure cooker (such as Instant Pot or Pampered Chef Quick Cooker)
  • 6 medium potatoes, cut into bite-sized chunks
  • ½ onion, chopped (optional)
  • 1 carrot, peeled and thinly sliced (optional)
  • handful chopped fresh spinach (or a bit of dried parsley)
  • ½- ¾ cup mayonnaise
  • 1 Tbsp mustard (any variety)
  • 1 Tbsp vinegar
  • 4-6 hardcooked eggs (most roughly chopped, one sliced for garnish)
  • salt and pepper to taste (add this last, after tasting)
  1. Pressure Cooker Version: Put potato chunks and eggs (in shells) in a steamer basket over 1 cup water in pressure cooker.
  2. For stovetop pressure cooker, bring to HI pressure and maintain pressure for 4-5 minutes; for electric, cook at Manual HI for 4-5 minutes; then quick release and immerse contents in ice water. (Easiest way is to remove entire steamer basket to ice bowl.)
  3. Peel eggs and cut as needed.
  4. Stir potatoes and chopped eggs with other ingredients as above; garnish with sliced egg. (Whether I use 4 or 5 minute timer depends on size of potatoes and eggs.)
  5. Refrigerate to blend flavors.
Boil potatoes till slightly tender, about 9 minutes. Meanwhile, mix mayonnaise, mustard, vinegar, salt and pepper to make a dressing. Drain and rinse potatoes in cold water to cool off – or cook in advance and chill in refrigerator until ready to make salad. Stir potatoes with dressing to coat; add onion, sliced carrots, spinach, and hard-cooked eggs. Refrigerate to blend flavors.

This may be multiplied, but I don’t recommend multiplying the vinegar and mustard until after tasting. A double batch–about five pounds of potatoes—will make a 13x9 casserole dish full of potato salad.
Recipe by Everyday Homemaking at https://everydayhomemaking.com/potato-salad-pressure-cooker-style/