The classic stove-top method works just fine, of course, but I couldn’t wait to convert this classic recipe to be made in the pressure cooker!
Using an electric pressure cooker to steam the potatoes and eggs all at once streamlines this recipe, conserves water, and speeds things up a little bit.
You don’t have to wait for a big pot of water to boil, and you can prep the rest of the ingredients while the potatoes and eggs cook.
In order to get the eggs perfectly hard boiled and the potatoes fork tender, the potatoes need to be quartered rather than cut into 1-inch pieces before cooking. Place them in a steamer basket in your pressure cooker with the eggs on top, then cook for just five minutes under pressure.
Chop up the eggs and potatoes, mix them with the dressing, crunchy vegetables, and pickles, and the salad is ready. It’s great served warm, or chilled and served the next day.
Pressure Cooker Potato Salad Recipe
Ingredients:
- 3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold
- 2 large eggs
- 1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste)
- 3 tablespoons finely chopped dill pickles
- 1/4 cup chopped parsley
- 1/2 cup chopped red onion
- 2 stalks celery, chopped
- 1 or 2 chopped scallions, including the greens
- 1 medium carrot, peeled and finely chopped
- 1/2 red bell pepper, chopped
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground black pepper
- Salt to taste
- 6-quart Instant Pot or other pressure cooker
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