NOTE: I recently revised my method after trying This Old Gal’s method. If you aren’t familiar with This Old Gal, check out her blog at https://thisoldgal.com. The author Jill Selkowitz calls herself an old gal, but she is younger than I, incidentally. 😉 Although my recipe differs, I’ve adopted her method of cooking potatoes and eggs simultaneously. It’s a real game changer in making potato salad. Thanks, Jill!
My mother-in-law Rachel taught me how to make tasty potato salad. The only changes I’ve made is in using a pressure cooker for the potatoes and eggs. Here are the step-by-step instructions for her recipe. Try it for your next potluck dinner or picnic.
Hasty Tasty Potato Salad
- 6 large potatoes
- 4 eggs
- 1 onion, chopped (sweet onion is best)
- 4 ribs celery, chopped
- ½ cup mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. salt
- 1 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
- Pepper to taste
- Paprika for garnish (optional)
- Cut potatoes into quarters or 2″ sections. No need to peel. Place in a steaming basket or trivet over 1 cup water in a pressure cooker. Place the 4 eggs on top the potatoes.
- Secure lid to pressure cooker and cook for 5 minutes stovetop or 6 minutes electric.* Allow pressure to drop on its own for 5 minutes before releasing.
- Meanwhile, prepare dressing in a large bowl by whisking together mayonnaise, mustard, salt, sugar, and apple cider vinegar.
- Dice the celery and onions.
- Carefully release remaining pressure and open pressure cooker.
- Remove eggs from pot and place in cold water.
- Carefully remove cooked potatoes from the pot and remove peels (they’ll slip off easily). Cube potatoes and add them to the dressing. Gently toss.
- Peel and chop or slice eggs. Gently toss with the potatoes, onions, and celery.
- Sprinkle with pepper and paprika, cover, and refrigerate. (Flavors are best if potato salad is made a day ahead)
*Electric pressure cookers do not reach the pressure levels of stovetop pressure cookers, so you need to adjust the time for many recipes.