Instant Pot Sober Potato Salad–old fashioned, classic potato salad like Grandma used to make! It’s made easier with the help of your Instant Pot.
Instant Pot Sober Potato Salad
Hello Memorial Day weekend and the beginning of summer! And hello to potato salad coming to all the events. If you’re looking for a good old fashioned recipe for potato salad then look no further! I have a great recipe to share with you today. The cool thing about this recipe is the potatoes and the hard boiled eggs are cooked at the same time. This cuts down on time, steps and dishes. And you don’t even have to peel the hard boiled eggs! What?!?! Way cool, right?!
So why is this recipe called sober potato salad? As I mentioned the other day my husband, Greg, works as a U.S. probation officer. He works in a couple specialty courts where he has a lot of contact with a group of around 35 people. He gets to know each person on a personalized, individual basis over the year(s) that he works with them. One of his “rock star” ladies has really overcome a lot and is in recovery. This recipe is from her. She says, “so my daughter has had me make her potato salad every year since she was little for her birthday. As she got older she knew when I was drunk or high in how good (or bad) the potato salad turned out. The first year in my recovery I made it as usual (or what I thought was as usual) and she told me, ‘Mom this is the BEST sober potato salad you have ever made!'” So here’s to staying clean and eating some kick butt potato salad!
Tips for making the best Instant Pot Sober Potato Salad
- Add vinegar to the warm potatoes. By adding a bit of vinegar to the warm potatoes the potatoes absorb the vinegar better and it gives the salad a punched up flavor.
- By adding diced garlic dill pickles to your potato salad you’ll add a crunch and flavor that can’t be beat. To me a potato salad without dill pickles is a potato salad I don’t want to eat.
- Don’t skip the celery seed. The celery seed is an essential part of the flavor profile.
- If you have time, let the flavors meld. If this potato salad is for dinner try making it at lunch time or even the day before. I definitely noticed that the potato salad tasted better the second day.
What Equipment Do I Need to Make Instant Pot Potato Salad?
- 6 or 8 quart Instant Pot*.
- Steamer basket. I like the Avokado Steamer Basket* because it’s big enough to fit all the potatoes and it’s silicone and dishwasher safe.
- A small oven safe dish for your eggs. I used a glass pyrex dish.
You’ll also like…
- 10 Instant Pot And Slow Cooker Potluck Side Dishes
- Instant Pot Summer Sides
- 7 Summer Dump and Go Instant Pot Recipes
Want More Tried And True Instant Pot Recipes?
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Old fashioned, classic potato salad like Grandma used to make! It’s made easier with the help of your Instant Pot.
- 3 pounds Yukon gold potatoes, peeled and cut into cubes
- 5 eggs
- 3 Tbsp white vinegar
- 6 green onions, diced
- 1/2 cup diced garlic dill pickles
- 2 ribs of celery, diced
- 1 1/2 cups mayonnaise or Miracle Whip
- 1 Tbsp yellow mustard
- 1 1/2 tsp celery seed
- 3/4 tsp kosher salt
- 3/4 tsp pepper
- Place a baking sheet in the freezer to chill. Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into Instant Pot. Crack the eggs into an oven safe dish/bowl that has been sprayed with non-stick cooking spray. Place the dish on top of the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Remove the egg bowl and the potatoes.
- Place the potatoes on the chilled baking sheet. Sprinkle the vinegar over the potatoes. Place the baking sheet in the refrigerator to let potatoes cool for about 10-15 minutes. Place the eggs in the refrigerator to cool.
- Meanwhile, in a large bowl stir together the green onions, pickles, celery, mayo, mustard, celery seed, kosher salt and pepper.
- Dump the eggs onto a cutting board and chop. Add the eggs in with the mayo mixture.
- Once potatoes are cooled add them into the bowl and toss well until all potatoes are coated with dressing.
- Eat and enjoy! Save leftovers in an airtight container for up to a week.
If your eggs are not completely cooked after pressure cooking with potatoes just pressure cook the eggs in their dish on top of a trivet for an extra minute with a quick release.
- Category: Side
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.