The flavor and fun of a classic potato salad recipe, made super easy by cooking the potatoes and eggs all in the Instant Pot together. In just 4 minutes of pressure cooking time!
Place the steam rack with handles up at the bottom of the Instant Pot. Carefully place the eggs in their shells on top of the steam rack.
12 large eggs
Place the cut potatoes on top of the eggs (some may fall through the steam rack to the bottom of the insert. Don’t worry too much about them).
4 medium to large Russet Potatoes
Add 1 ½ cups salted water to the Instant Pot.
¼ teaspoon salt + more for salting the water
Set to manual high pressure mode for 4 minutes. Cover pressure cooker, and cook. Once pressure cooking time is done, do a quick release.
You can check to make sure potatoes are cooked, by inserting a sharp fork into them. It should easily pierce them. Drain potatoes to a colander, and remove whole eggs using a pair of tongs. Place eggs in iced cold water to stop the cooking process.
Place drained potatoes in large mixing bowl and let them cool in the refrigerator.
Make the dressing in a medium bowl by mixing together the ¼ teaspoon salt, chopped sweet pickles, sour cream, mayonnaise, black pepper, chopped onion, and mustard.
12 large sweet pickles, 3 tablespoons sour cream, 3 tablespoons mayonnaise, ¼ teaspoon black pepper, ½ large onion, 2 teaspoons mustard, ¼ teaspoon salt + more for salting the water
When the eggs are cool enough to handle, peel the eggs, and cut them into small pieces.
Gently mix the chopped eggs into the potatoes, and mix in the dressing. Taste for salt and pepper, also, this is a great time to add more mayo or sour cream if you want it creamier.
Refrigerate. As the potato salad cools, the flavors meld, and get to know each other. Serve with chopped chives as garnish if desired.
Notes
Servings will vary depending on if you're serving this at a party for lots of people, or as a side dish for your family. I'll be about 10, give or take, as a side dish.Sometimes we eat it as a main course, in which it makes about 6 servings.