Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.

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  • Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.

  • Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

Nutrition Facts

341 calories; protein 7g 14% DV; carbohydrates 40.3g 13% DV; fat 17.4g 27% DV; cholesterol 113mg 38% DV; sodium 150mg 6% DV. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 5 stars
05/24/2012
This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes. Read More
(31)
21 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/24/2012
This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes. Read More
(31)
Rating: 4 stars
05/10/2012
Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a regular pressure cooker and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing. Read More
(16)
Rating: 4 stars
04/14/2013
The recipe was very tasty! I left out the dill since my family doesn't care for it but otherwise it was great. I used smaller yellow potatoes (a little bigger than an extra large egg) and set them for 6 minutes in my Instant Pot. They were still a little hard in the middle after the suggested amount of time. I put them back in the pressure cooker for another 4 minutes and they seemed perfect. Next time I will let them cook for 9 0r 10 minutes before quick release. I think it's just the difference between pots that made for this discrepancy. Read More
(13)
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Rating: 4 stars
06/08/2017
Very good Potato salad I used a 1/4 cup of Miracle whip with the mayo as we like it with a creamer texture and on the sweeter side We like the potatoes pieces on the smaller size and 3 minutes was all it took to steam them. Surprised no one mentioned when steaming the potatoes just put the eggs on top of them and with the Insta-Pot set for 3 minutes with a quick release they come out perfectly hard boiled. Read More
(6)
Rating: 5 stars
09/16/2013
Great recipe! Thank you!! I made the potato salad the first time exactly as written and it was very good. The second time I increased the apple cider vinegar to 2 tsp and added about 1.5 Tbsp Maggi to the dressing ingredients and included a finely chopped baby dill pickle too. My husband and son both agreed that it was the best potato salad they have ever had! Definitely a keeper. (I used the Whole Egg Mayonnaise also found on this site and it is wonderful in this recipe.) Read More
(6)
Rating: 5 stars
10/08/2011
Loved it Read More
(5)
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Rating: 4 stars
06/07/2016
I made this for in my electric pressure cooker (Instant Pot) but used 3 quite large potatoes cut in half instead of the 6 medium. I set the potatoes in a steamer basket inside my pot and I cooked them for the 3 minutes recommended and natural pressure released for 7 minutes. They were not quite done so I pressured for 1 more minute quick release. Perfect. It all depends on the size of your potatoes. For the onion hater in the house I used onion powder and followed the rest of the recipe as is leaving all measurements as written. Although I only had a small taste test I really liked this recipe. The amount of dressing was perfect for the amount of potatoes and I enjoyed the addition of dill. I used to boil my potatoes whole for potato salad but I actually prefer the pressure cooker method. Definitely a keeper in my book! Read More
(2)
Rating: 5 stars
07/04/2018
I used white potatoes instead of red. Read More
(1)
Rating: 4 stars
02/19/2016
I've made this recipe a few times now and it's one of my favorites for potato salad. I also hard boil my eggs in the pressure cooker (separately). We like dill so I add 2x as much and extra celery as well for a little more crunch. Read More
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