Charlie's Exceptionale 4-Minute Potato Salad - Instant Pot
My potato salad is very old school from 1933. The recipe was made famous by a local high-end restaurant. Their specialty was this potato salad which was served as an appetizer during happy hour. It was cheap to make and went perfectly with a martini. I have since converted it to the pressure cooker. It's very basic and surprisingly good. Even better if you make your own mayo, when you are feeling ambitious.
Ingredients
- 2 lbs russet potatoes cut into equal chunks
- 4-6 eggs
- 1 ½ cups water
- 1 ½ cup mayo
- ½ cup green onions or celery diced
- 1-2 tsp Salt and Pepper, or to taste I use my own blend of seasoned salt or PC magic for my potatoes
Instructions
- Place eggs on top in their shells.
- Add 1 ½ cup water. Set pot to Pressure Cook for 4 min HP, QR.
- Remove whole eggs and place them in cold water to stop the cooking process.
- Place potatoes in large plate or baking sheet and let them cool. While they are cooling sprinkle potatoes directly with salt and pepper. This is the last time you are going to be able to season your potatoes. Adding salt and pepper later only seasons the mayo.
- While your potatoes cool they will firm up so you can mix your salad. So be patient. You can put your potatoes in the fridge to cool them a bit faster. They don't need to be cold, just cool.
- Meanwhile, peel and chop your eggs and set them aside. And don't worry about your eggs not being cooked. They will be fine. With a full pot, it's going to take longer to come to pressure and your eggs cook during the pressurizing time as well. As you can see, they are done.
- When potatoes are cool enough that they won't fall apart, add diced eggs.
- Now you can add the rest of your ingredients. Green onions and mayo and gently fold until it is all incorporated. Put in the fridge to let the salad chill before serving.
Notes
** The other tip I have is to use a fresh, unopened jar of mayo that hasn't been refrigerated yet. For some reason, that seems to make way better potato salad.
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Charlie's Exceptionale 4-Minute Potato Salad - Instant Pot
My potato salad is very old school from 1933. The recipe was made famous by a local high-end restaurant. Their specialty was this potato salad which was served as an appetizer during happy hour. It was cheap to make and went perfectly with a martini. I have since converted it to the pressure cooker. It's very basic and surprisingly good. Even better if you make your own mayo, when you are feeling ambitious.
Servings: 4 Servings
Ingredients
- 2 lbs russet potatoes cut into equal chunks
- 4-6 eggs
- 1 ½ cups water
- 1 ½ cup mayo
- ½ cup green onions or celery diced
- 1-2 tsp Salt and Pepper, or to taste I use my own blend of seasoned salt or PC magic for my potatoes
Instructions
- Place eggs on top in their shells.
- Add 1 ½ cup water. Set pot to Pressure Cook for 4 min HP, QR.
- Remove whole eggs and place them in cold water to stop the cooking process.
- Place potatoes in large plate or baking sheet and let them cool. While they are cooling sprinkle potatoes directly with salt and pepper. This is the last time you are going to be able to season your potatoes. Adding salt and pepper later only seasons the mayo.
- While your potatoes cool they will firm up so you can mix your salad. So be patient. You can put your potatoes in the fridge to cool them a bit faster. They don't need to be cold, just cool.
- Meanwhile, peel and chop your eggs and set them aside. And don't worry about your eggs not being cooked. They will be fine. With a full pot, it's going to take longer to come to pressure and your eggs cook during the pressurizing time as well. As you can see, they are done.
- When potatoes are cool enough that they won't fall apart, add diced eggs.
- Now you can add the rest of your ingredients. Green onions and mayo and gently fold until it is all incorporated. Put in the fridge to let the salad chill before serving.
Notes
** The other tip I have is to use a fresh, unopened jar of mayo that hasn't been refrigerated yet. For some reason, that seems to make way better potato salad.
