The Fourth of July is less than two weeks away, and it’s never too early to begin party planning! I made this potato salad for a family birthday party this weekend, and it was a hit. Served freshly-made and warm, or well-chilled, this potato salad will feed a crowd as the perfect accompaniment to summertime picnics, parties, and potlucks, and it will take you very little time to toss together. The flavor and texture go way beyond the usual, and all of the seasonings meld beautifully. This makes a good base recipe for you to use your own imagination and the spices you like, but it’s fantastic as written.
I used a 5-lb bag of white potatoes, but you can use whatever variety you prefer, skins on or off. If you want something chunkier than pickle relish, you can chop up sweet pickles and add a little pickle juice to the mixture.
I would have done this pot-in-pot and cooked both the eggs and the potatoes in the same Instant Pot, but 5 lbs of potatoes takes up a lot of room in a 6-quart pot. This is where a little meal prep comes in handy, and you keep a stash of hard-boiled eggs in the fridge. Or, if you’re like me and you have multiple Instant Pots and stovetop pressure cookers (don’t judge!), you get two of them going at the same time. It takes very little time for foods like eggs and potatoes to come to pressure.
Start with five pounds of white potatoes, scrubbed, peeled, and cut into chunks. Put 1 cup of water into the stainless-steel liner of your Instant Pot, and set the trivet inside. Add potatoes and cook at high pressure for five minutes. Allow a full natural pressure release (NPR). Why full NPR? Because cut-up potatoes will generate a lot of starchy liquid, and that liquid will want to make a mad rush for your kitchen walls and cabinets if you release the pressure too quickly. A slow release is also better for the overall texture of the cooked potatoes.
This mesh basket is awesome, and easier for cooking foods like potatoes that will slip through the trivet and need to be fished out of the water. Don’t have a basket? The trivet that comes with your pot is perfectly fine.
While you’re waiting on the pressure cooker to finish, combine the mayo, mustard, seasonings, and green onion, and set aside.
Once the potatoes are cooked and pressure is released, put the potatoes into a large bowl. Fold in the mayonnaise mixture, and then fold in the eggs and the relish. This will be a little bit softer than the usual chunky potato salad, but I love how it soaks up all of the flavors through and through. Trust me, it’s delicious.
Adjust seasonings and mayonnaise to your taste, and serve warm or chilled, garnished with a little parsley, some olives, or whatever you like.
Instant Pot Party Potato Salad
- 5 lbs white potatoes, peeled and cubed (approximately 1-inch chunks)
- 1 1/2 cups mayonnaise
- 4 tablespoons yellow mustard
- 1 tablespoon dried dill
- 1 1/4 tsp kosher salt (or more, to taste)
- 3/4 tsp black pepper
- 1/2 tsp paprika, plus more for garnish
- 2-3 stalks green onion, thinly sliced
- 1/4 cup sweet pickle relish
- 6 hard-boiled eggs, peeled and roughly chopped or sliced
- Garnishes such as fresh parsley, olive slices, or chopped green onion
- Place one cup of water into the Instant Pot pan, and place trivet.
- Seal lid, and set to five minutes at high pressure. Allow a full natural pressure release.
- While potatoes are cooking, combine mayonnaise, mustard, and all seasonings in a bowl.
- Remove potatoes from pot and place in large bowl.
- Fold in mayonnaise mixture. Add pickles and eggs, and additional mayo, salt or seasonings to taste, if needed.
- Serve warm, or chilled for at least four hours.