It definitely works in the Instant Pot. Cooked some for potato salad last week. I used the 5x5x5 method. Five minutes cook, five minutes natural release, five minutes in ice water. So easy to peel! Shells came right off.
I’m making another potato salad next weekend for family and will try to the easy method posted above since I’ll be chopping them anyway. I’m also going to try cooking the potatoes in the IP.
I don’t have an instant pot, but I’m often asked to make potato salad. I always peel and cut up the potatoes and cook the eggs in with the potatoes. When they come to a boil, I cook them both for 9 minutes at an gentle boil. As soon as the times up, I quickly fish out the eggs and put them into a 1 quart Pyrex glass measuring cup of half water, half ice. Then I drain the potatoes and fold them into the dressing, celery, onions, etc. Then I peel the eggs and chop them up and fold them into the salad. They almost always peel very easily, after that ice water bath.
Traditional
Dill Pickle
Three Mustard Green Onion
I think I like the Three Mustard one the best and it has three main ingredients which means it goes together faster - potatoes, hard-boiled eggs, and green onions.
The Russians call theirs Olivier and I think I’ll try that if I can. It features the usual with dill pickles, shredded carrots and peas.
Now I have a passion for Greek style almost anything and will try to come up with some Greek Pasta Salad. I guess I can skip trying for a Greek version of potato salad. I also got some Dukes mayo to try and an Instant Pot but haven’t used either yet.
The dressing for potato salad I settled on is half Miracle Whip and half Hellman’s. My mother used to make her own dressing in a double boiler. It was good, too, but I don’t bother with it.
And speaking of BBQ sauce I have used Cookies Original for years but got some KCF? to try.