{Instant Pot} Quick and Easy Potato Salad Recipe

Summer is quickly approaching- and oldie but a goodie

—-originally posted May 2018—-

Today, for the Menu Monday Linky, I want to share a wonderful recipe for potato salad. I just sorta threw it together one day. I know, it’s hard to mess up potato salad, but this really good. It also makes a lot. So you can have it for one meal, and probably have enough for a lunch or two during the week, depending on how many people you are feeding.

I don’t have a picture of the final product! I know. But trust me, it is beautiful and creamy.

For an Instant Pot version of cooking the potatoes:

peel and chop poctatoes into quarter or halves
place 1 cup water in instant pot
insert steamer basket/rack
add potatoes and salt
close lid, adjust valve to closed and press Manual, high pressure, 4 minutes
**NOTE- you can add eggs to the instant pot and cook with the potatoes if you like eggs in your potato salad. They will cook perfectly!

Potato Salad

See Detailed Nutrition Info on

Ingredients

3-4 lbs of red potatoes
1/3 c mayonaise (homemade or store bought) more to taste
2-4 tbsp mustard, more to taste
1/2 c sweet pickle relish, more to taste
4 hard boiled eggs, chopped (optional-we prefer it without these days)
1 clove of garlic (trust me!), minced
1/4 red onion, chopped (I can no longer eat raw onion, thank you last pregnancy ... but most enjoy it!)
1-2 tssp paprika, sprinkled in
real (pink) salt and pepper to taste

Instructions

Wash and halve red potatoes (if you like them peeled, peel here)
Cover potatoes with water, covering with about 1" of water
bring potatoes to a boil for about 10 minutes
*the secret to perfect potato salad is the potatoes! You do not want mushy 'taters! when you can stick a fork in and they are still firm but no longer solid, take them off the heat
Drain potatoes
Spread potatoes out on a cookie sheet to cool
After they have cooled, dice
Place in large mixing bowl
Add salt and pepper to taste
Then add remaining ingredients