The IngredientsI like the addition of eggs in a potato salad as I love to sneak in a little extra protein in my meals – even in your side dishes! The added crunch of celery and tangy pickles are key to refreshing this rich salad.
- small russet potatoes
- pickle juice
- smoked paprika
- chives for an optional garnish
Using the Instant PotCooking the potatoes and eggs at the same time requires the potatoes to be a certain size. Pick the smallest ones. Do not peel the potatoes yet, because leaving the peels on lets you peel them easily after they’re cooked and prevents the potatoes from getting too soggy. Once the potatoes and eggs have finished cooking, put them in a cold water bath after the cooker had time to naturally release.
Assembling the RestIn the meantime, chop and mix together the celery and pickles as well as the dressing ingredients.
Peeling the Potatoes and EggsTo peel the potato skins, use a sharp small paring knife and cut a slit through the skin, and grab the peel with your thumb. You can scrape the skins off as well. Cutting the peeled potatoes and tossing them immediately with the dressing will help the dressing get absorbed into the salad better. Also, peel the eggs and quarter them. Garnish the salad with the eggs and serve warm or room temperature.
Instant Pot Potato Salad
- Instant Pot
- Paring Knife
- 600g (1½ lbs) baby russet potatoes 2-2.5" long scrubbed clean under running water, unpeeled
- 2 large eggs
- ¾ cup celery chopped
- ½ cup kosher pickles or pickles of your choice
- ¼ cup mayo
- 1-2 tbsp pickle juice to taste
- ½ tsp smoked paprika
- salt to taste
- 1 tbsp chives chopped, for garnish (optional)
- Place 1 cup water (or 2 cups for an 8qt Instant Pot) at the bottom of the instant pot. Place trivet on top.
- Place scrubbed potatoes and eggs on top of the trivet, spreading them out as much as possible to allow for even circulation of heat. Seal and set to cook for 6 minutes on high pressure.
- Allow pressure to release naturally for 5 minutes.
- Meanwhile, chop celery and pickles in a large mixing bowl.
- Whisk together mayo and 1 tbsp pickle juice with smoked paprika to make the salad dressing. Taste for seasoning. If desired, add another tbsp pickle juice and some salt.
- Get a bowl of cool water ready to place the cooked potatoes and eggs into.
- Carefully remove hot potatoes and eggs and place them in the cool water.
- After about 1 minute, start peeling the potatoes using a sharp paring knife. Cut a slit into each potato and peel the skin off gently. Discard skins and set potatoes aside. Remove the skin of the potatoes. If they're too hot for you to handle, you can try holding the potatoes with a tea towel.
- Chop potatoes into quarters and toss immediately with celery, pickles, and salad dressing. Set aside.
- Peel eggs and cut them into smaller pieces. Top salad with cooked eggs and celery.
- Serve warm or room temperature.
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