A friend posted about using her Instant Pot to make potato and egg salad – and you cooked both the potatoes and the eggs at the same time!
Well, I am here to tell you, it worked, and not only that, it worked a treat!
The potatoes were perfect, and the eggs nicely hard cooked with no discoloring around the yolks. As a side note, eggs cooked in a pressure cooker are easier to peel, so, bonus!
•3 lb potatoes, peeled and cubed*
•1-1/2 cup water
•2 to 4 large eggs
•1/2 cup diced onion
•1/2 cup diced celery
•1/2 cup diced red pepper
*Russet, Yukon Gold, and red potatoes all work well. Mebbe don’t peel the red potatoes.
Add the water and a steamer basket to your multi pot/instant pot/whatever.
Close and lock the lid, then set for four minutes at high pressure.
Note: if your pot is like mine, it is gonna take a heckuva lot longer to come up to pressure than it is to actually cook, so work that into your time planning.
Once your cycle has completed, quick release the lid and immediately transfer the eggs to a bowl of ice water to cool – the potatoes can just be left to cool on their own.
Note the eggs – perfectly cooked, and the yolk a lovely, bright yellow.
Eggs cooled, peeled, and chopped, and potatoes cooled, let’s make the potato salad!
Note: if you have a fave potato salad dressing recipe, go ahead and use that; this is nice, but nothing really special. I am, however, kinda loving this seasoned black pepper from Penzey’s.
Whisk the dressing ingredients together in a large bowl, then add your cooled potatoes, peeled and chopped egg, onion, celery, and red pepper and toss to mix well.
Cover tightly and stash in the fridge for a few hours to allow the flavors the meld, then enjoy – mebbe with some additional paprika on top.
Sliced green olives, for those who like them, are a good thing in this as well.