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Quick Notes: This is just my way of telling you that if you haven’t made potato salad in your instant pot yet, you REALLY should because it makes it amazingly simple. This Instant Pot Potato Salad is also my mom’s. It’s a no-frills potato salad, but it is the goddamn best potato salad. If you prefer a bunch of other crap in a potato salad, feel free to add it. You’re entitled to your WRONG opinion.
Ingredients
- 6-7 russet potatoes, cubed (if you have an abundance of time in your life, feel free to peel them but it genuinely makes no goddamn difference)
- 8 eggs
- 1 small onion, diced
- 1/3 cup mayonnaise
- 3 tablespoons mustard
- salt and pepper to taste
Instructions
- Add a cup of water to the instant pot along with your eggs. Place them on a rack, or even in a little steamer pot thing just to keep them off the bottom of the instant pot.
- Set to manual cook, sealing, for five minutes.
- Once done cooking, allow a natural release for five minutes.
- After five minutes, quick release the rest of the pressure.
- Remove the eggs from the instant pot and place them DIRECTLY into an ice/water bath. Leave them in this bath for at least five minutes. (If you've caught on, just remember to do eggs 5/5/and 5).
- Put a fresh cup of water into your instant pot, use the steamer insert and add your potatoes into that.
- Seal and set to manual cook for 4 minutes.
- Once done cooking, instant release.
- Add your potatoes to a large bowl (preferably one with a lid).
- Remove your eggs from their ice bath. Crack and peel all the eggs, and rinse off any pieces of shell that may have been left behind.
- Make a mental note of how fucking amazing these eggs turned out and how easily they peeled. Promise yourself that you'll never hard boil eggs on the stovetop again because these are PERFECT.
- Slice your eggs into sixths (or whatever you like, honestly) and add them to your potatoes.
- Add your onions, mayo, and mustard. Mix thoroughly.
- Season with salt and pepper. This is a big batch, so don't be shy. Get some seasoning in that biatch.
- Cover and refrigerate preferably overnight. This recipe tastes 100 times better the next day but can be eaten immediately.
Pairs great alongside our Hotty Naughty Brättey Sliders.
