[boatbums]

Last time I was asked to bring potato salad to a family dinner, I tried the Instant Pot version and I will used that cooking method every time now. Couldn't be easier! The cut up potatoes are placed in the steamer basket and the raw eggs are placed on top. They both cook for 5 minutes then a quick release and the eggs go in an ice water bath to cool. They slip right out of the shell. Spuds are tender, cooked perfectly. Not a fan of egg in potato salad but everyone in the family likes it. I use Duke's mayo and sour cream with a little dill mixed it with sliced green onion and celery for the dressing.

Amazing Potato Salad

[Jamestown1630]

We have an Instant Pot, and I’ve been wanting to try boiled eggs in it. I’m a zealot about finding ways to make hard-boiled eggs that are easy to shell.

Thanks for reminding me.

[jonrick46]

I wonder if the red potatoes have a different cooking time than the Russets? I just found this Instant pot recipe and it uses 3 lbs of Russets but a 4 min cooking time. I give this one because it tells how to use pickle juice instead of vinegar and the use of a 4th egg to slice on top of the salad:

https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/