There’s nothing like a good bowl of old-fashioned potato salad. A good potato salad recipe is a must for every household, and something that comes to mind when summer parties roll around.
Even better is when you can make it in the Instant Pot – it takes minutes. Literally – just minutes. Before the Instant Pot, I used to cut my russets in half and boil them in water; the process was rather lengthy, and it was hard to get potatoes that were just firm enough (but not overly done and mushy).
Potato salad is one of those dishes that can be made a zillion different ways – there really isn’t a right or wrong recipe, just whatever you find most pleasing for your family. The best thing is that everyone has different tastebuds!
You can make potato salad with Idaho potatoes, Russets, even Reds; some people prefer a no-egg potato salad, while others might love theirs with mustard. I love to try new things and this potato salad was the result of a few different twists of my original potato salad recipe ~ a little mustard for flavor, apple cider vinegar to balance the flavors, a few eggs (save one for garnish), and a sprinkle of paprika – for color.
We started this potato salad with russet potatoes – after we peeled and cubed them, we added a cup of water, then our steamer basket of potatoes to our Instant Pot. In the top of the potatoes, we nestled three eggs to cook alongside the potatoes. Cubing the potatoes allows them to cook much faster.
While the potatoes & eggs were cooking, we combined the mayo, mustard, apple cider vinegar and sweet pickle/zucchini relish and set it aside. Once the potatoes and eggs were done, we allowed them a few minutes to cool before stirring them into the mayo/mustard mixture.
We chopped 2 of the eggs and stirred them into the potato salad along with the celery and onion, then added salt and pepper to taste before covering tightly with saran wrap. After refrigerating for a few hours, we topped with the last remaining hard boiled egg (sliced) and a light dusting of paprika. I love to add a pop of color with chopped green onions so we added those too.
While potato salad can definitely be enjoyed immediately, it is best served after being refrigerated for a few hours. I hope you enjoy this potato salad as much as we do!
If you love this potato salad, you might want to try this Mexican Potato Salad, too!