Pressure Cooker Potato Salad Recipe

I absolutely love this potato salad recipe because it’s the perfect balance of creamy, tangy, and crunchy, making it a must-have for any potluck or BBQ. Plus, the simplicity of prepping everything in a pressure cooker makes it so quick and easy, leaving more time for enjoying the meal with friends!

My Pressure Cooker Potato Salad is a quick and easy dish that features tender Yukon Gold potatoes, creamy mayonnaise, and tangy apple cider vinegar. I love how the celery adds a refreshing crunch, while the red onion gives this delightful mix a subtle bite.

These flavors and textures complement one another perfectly, yielding a delightful dish that can be served as a side or a main.

Ingredients

Yukon Gold potatoes: High in carbohydrates and fiber, with a creamy texture when cooked.

Provide protein and richness; essential for creamy texture: Eggs.

Mayonnaise: Combines creaminess and tang; and is abundant in healthy fats.

Yellow mustard: Provides sharp and somewhat zesty flavors; very low in calories.

Imparting a light acidity, apple cider vinegar helps with digestion.

Celery is crispy and full of water; it’s low in calories and adds a nice bit of roughage.

Onion, red: Slightly sweet and sharp; high in antioxidants.

Pickles: Provide a sharp and crunchy taste; boost flavors with vinegar tartness.

Parsley is a powerful herb that can amplify many dishes’ flavors—its close relative cilantro does so as well.

Yet, despite its considerable presence in many regional cuisines across the globe, it is an herb that serves in the shadows.

Ingredient Quantities

• 2 pounds of Yukon Gold potatoes, peeled and cubed
• 1 cup of water
• 3 large eggs
• 1 cup of mayonnaise
• 1 tablespoon of yellow mustard
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of diced celery
• 1/4 cup of finely chopped red onion
• 1/4 cup of chopped pickles or pickle relish
• 2 tablespoons of chopped fresh parsley (optional)

Instructions

1. Place the peeled and cubed Yukon Gold potatoes in the pressure cooker. Add 1 cup of water, and set a trivet over the potatoes.

2. Gently place the three large eggs on the trivet so they are above the potatoes. Lock the lid on the pressure cooker. Set it to a high pressure for 4 minutes.

3. When the time is completed, execute a rapid pressure release. Extract the eggs with care and submerge them in an icy water bath to bring down their temperature.

4. Remove the excess water and put the potatoes in a large mixing bowl. Allow them to achieve room temperature.

5. Remove the skins from the cooled eggs and cut them into tiny bits. Put the bits of egg into the bowl with the potatoes.

6. In a different small bowl, combine well the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper.

7. Over the potatoes and eggs, pour the dressing mixture. Gently toss until all is coated.

8. Incorporate the diced celery, finely chopped red onion, and chopped pickles or pickle relish into the potato mixture. Combine gently.

9. Sample the salad and adjust the flavor with salt and pepper, if you see fit.

10. If you are using fresh parsley, chop it and use it to garnish the dish. Place the dish in the refrigerator for at least one hour before serving to let the flavors blend.

Equipment Needed

1. Pressure cooker
2. Trivet
3. Large mixing bowl
4. Small bowl
5. Knife
6. Cutting board
7. Potato peeler
8. Measuring cup
9. Measuring spoons
10. Tongs or spoon (for handling eggs)
11. Spoon or spatula (for mixing)
12. Bowl for ice water bath

FAQ

• Q: Can I use a different type of potato?You can use russet or red potatoes instead, but Yukon Gold has the perfect texture for potato salad: creamy, but not so much that it feels like you’re eating a heavy dish.
• Q: Can I skip the eggs?No problem, you can leave out the eggs or swap them for a plant-based version if you like.
• Q: How do I store leftover potato salad?Refrigerate it in an airtight container for up to 3 days.
• Q: Can I make the salad ahead of time?A: Yes, you can prepare it a day in advance. It usually tastes better when the flavors meld together overnight.
• Q: What can I use instead of mayonnaise?Greek yogurt or a vegan mayonnaise alternative can make this a healthier or vegan option.
• Q: How do I make this salad more flavorful?A: Add additional herbs, such as dill or chives; include a dash of hot sauce for a spicy kick.
• Q: Do I have to use a pressure cooker?Even though a pressure cooker speeds up the cooking process, you may instead boil the potatoes and eggs in a saucepan on the stove.

Substitutions and Variations

You can use russet or red potatoes instead of Yukon Gold potatoes.
The light instead of mayonnaise, use Greek yogurt or avocado for a lighter option.
Substitute Dijon mustard for yellow mustard to create a different flavor profile.
Should you lack apple cider vinegar, you may use white vinegar or lemon juice.
Instead of pickle relish, try using chopped dill pickles for a different flavor.

Pro Tips

1. Flavor Infusion To add extra flavor to your potatoes, consider adding a bay leaf and a couple of garlic cloves to the water in the pressure cooker. Remove them before mixing the potatoes with other ingredients.

2. Texture Control Be careful not to overmix the salad when adding the dressing and other ingredients. Gently folding the mixture will keep the potatoes from becoming mushy, maintaining a desirable texture.

3. Egg Yolks in Dressing For a creamier consistency, mash the yolks of the hard-boiled eggs into the mayonnaise dressing mixture before incorporating it with the potatoes.

4. Chill to Enhance Flavor Allow the salad to sit in the refrigerator overnight if possible. This enhances the flavors and gives the ingredients time to meld, creating a more harmonious taste.

5. Additional Crunch and Color For added texture and color, you could include chopped red bell peppers or sliced radishes. They provide a fresh crunch and a vibrant appearance to the dish.