Potato Salad
Servings Prep Time
4people 10minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
  • 1 red or yellow onion
  • 1/4cup vinegar
  • 1/2tsp salt
  • 2tbsp sugar
  • 3lb red-skinned or new potatoes
  • 1 1/2cups Water
  • 1tsp salt
  • 6 eggs
Dressing
  • 1cup to 1 1/4 cup Miracle Whipor mayonnaise
  • 1/2tsp dry mustardground, or 2 tsp Dijon
  • 1/4tsp curry powder(yes, use it…. trust me)
  • 1/2tsp celery seed
  • 1/2tsp salt
  • 1/2tsp pepper
Vegetables:
  • 1/2cup diced celery
  • 1/2cup diced carrot
  • 1/2cup diced cucumber
  • 1/2cup diced radish
  • 1cup frozen baby peas
  • 1/2cup diced radish
  • 1cup frozen baby peas
Instructions
  1. Stir together the vinegar, salt and sugar until dissolved. Finely chop or grate the onion and add it to this mixture and set aside.
  2. Peel the potatoes (or not, if you prefer) and cut into 1/2 inch cubes. Put 1 ½ cups water and the salt into the Instant pot and toss in the potatoes. Spray an oven-safe dish with cooking spray and crack the eggs into it. Put this dish on top of the potatoes. (Or just put the eggs in their shells on top of the potatoes, if you prefer.)
  3. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and – buttons to get to 4 minutes. 
  4. Whisk together one cup of the Miracle Whip or mayonnaise, dry mustard (or Dijon), curry powder, celery seed, salt and pepper. You can add the extra 1/4 cup of mayo after the salad is assembled if needed but start with 1 cup. The vegetables will release moisture as the salad chills and you don’t want it sloppy. Drain the onions and add them to the dressing along with all the diced vegetables and frozen peas (still frozen). Stir well.
  5. When the Instant Pot beeps that it’s done, leave it for a 4 minute natural release and then flip the valve from Sealing to Venting for a quick release. When the pin drops, remove the lid.
  6. Remove the eggs and score into dice with a paring knife. Drain the potatoes and run under cold water for a couple of minutes.
  7. Scoop the diced egg into the vegetable mixture and add the drained potatoes. Stir everything together and then taste and add salt and pepper if needed. Cover and refrigerate for at least 2 hours.
Recipe Notes

Pressure Cook and Manual buttons are interchangeable.