Kick off the summer BBQ season by making this delicious creamy potato salad using a pressure cooker – save time by steaming the potatoes and eggs together in just 4 minutes!
I’ve been using my 6 Quart Instant Pot Pressure Cooker quite frequently and this potato salad is an excellent way to make use of it! The potatoes come out steamed to perfection without being mushy and the eggs turn out great too!
Potato Salad in a Pressure Cooker
Adapted from PressureCookingToday.com
2.5 pounds red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 cups water
4 large Eggs
3/4 cup Real Mayonnaise
1/4 cup Sour Cream
1 Tablespoon Mustard
1 Tablespoon Dill Pickle Juice
2 Ribs Celery, chopped
1/2 Onion, chopped
2 Tablespoons fresh chopped Dill (optional but yummy!)
Salt & Pepper to taste
*garnish with more fresh Dill and Paprika
Directions: Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs. Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool.
Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an hour or two before serving. Serves about 8.
This is the quickest potato salad and does not disappoint! I took it to a BBQ this weekend and it was a huge hit!
Don’t have a pressure cooker? Just cook your potatoes and eggs separately on the stove.
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.