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Classic Potato Salad is creamy, tangy and delicious! The dressing is extra special with a surprise ingredient that really takes this salad to a whole new level! This recipe is one I grew up on, Mom’s Potato Salad!
Potato Salad
There are a few things that my mom made growing up that everyone always just seemed to RAVE about. Her Cinnamon Roll recipe is one of those as well as this Potato Salad. She was often asked to bring it to family parties and it always disappeared first, no matter how much she brought! It pairs well with so many meals, my personal favorite though is alongside some delicious burgers like these Patty Melts.
I made this Potato Salad using my Instant Pot. If you don’t have one of these electric pressure cookers yet, you HAVE to get one. It will change your life!! I cooked the potato and eggs at the same time. 3 Minutes under pressure is all it took and get this.. you don’t even have to peel the eggs! I told you.. LIFE CHANGED!
Making the Potato Salad in the Instant Pot
Making the potato salad in the Instant Pot seriously couldn’t be any easier. First you’ll start by cutting the potatoes into equal cubes. Make them about 1 inch cubes. It is important to make them the same size so that they are all the same doneness. (Yup, totally a word. ?)
Then crack your eggs into an oven safe dish that fits inside of the Instant Pot. I used a 6 inch cake pan that I have on hand.
Put water and the potatoes in the liner and then place the trivet on top of the potatoes. Cover the eggs with foil and place them on to the trivet.
You’ll never guess that it only takes 3 minutes at hight pressure to cook the potatoes to perfection and make yourself a circular egg loaf.
Take a peek.
Ignore the fact that the tinfoil pulled the egg white off of that top yolk.. ? But isn’t that amazing?!
Something that is important to remember for the eggs, make sure to coat the pan with nonstick spray!
Remove the pan with the eggs in it from the Instant Pot and let it cool to room temperature and then refrigerate for about an hour.
Very VERY carefully, strain the water from the potatoes and let them cool until room temperature. Once at room temperature stick them in the fridge for about an hour. It is very important to not stir the potatoes. They will harden a bit once chilled.
After everything is nice and cold, pull the eggs out of the fridge, take the ‘loaf’ out of the pan and use a knife to chop it up!
Next it is time to make the dressing. My mom’s dressing is a bit different than any other recipe I’ve ever seen.
Miracle Whip (nope, not mayo!) mustard, some liquid and seasonings. Nope, no vinegar! Trust me though, everyone always RAVES about the dressing.
Carefully fold the dressing over the eggs and potatoes then finish off with a sprinkle of paprika!
You could definitely add onions, or really anything else you love in your Potato Salad to this recipe. My dad isn’t a huge onion fan (okay, actually he hates them. ?) so we always kept them out.
Classic Potato Salad
(Printable Recipe Below)
Classic Potato Salad is creamy, tangy and delicious! The dressing is extra special with a surprise ingredient that really takes this salad to a whole new level! This recipe is one I grew up on, Mom’s Potato Salad!
Ingredients
- 5cups diced potatoes approx 4 large potatoes
- water
- 4eggs
Dressing
- 1cup miracle whip
- 1/2tbsp mustard
- 1/8cup heavy cream
- 1/4cup milk
- 1/2tsp salt
- 1/8tsp pepper
- 1/8tsp paprika
- 1tsp sugar
Instructions
- Peel and dice the potatoes into 1 inch cubes.
- Place the potatoes into the Instant Pot liner, add enough water to just about cover the potatoes.
- Crack the eggs into an oven safe dish or pan that fits in the instant pot. Make sure to spray with non-stick spray!!
- Keeping the legs folded, place the trivet onto the potatoes.
- Cover the eggs with foil tightly, and place onto the trivet.
- Cook on Manual HIGH for 3 minutes, then quick release.
- Remove the pan with the eggs and cool on the counter until room temperature and then refrigerate for an hour.
- CAREFULLY drain the water from the potatoes and transfer to a large bowl. Cool on the counter until room temperature then refrigerate for an hour.
- IMPORTANT: Do not stir the potatoes!! They will harden up as they cool.
- To make the dressing, combine all ingredients with a whisk.
- Once the potatoes and eggs have been refrigerated for an hour, gently fold the dressing, potatoes and eggs together.
- sprinkle the top with some extra paprika and enjoy! Make sure to store in the refrigerator!!
PIN ME!!
Want other Summer Side Dishes? Check these out!
Caramel Apple Salad
Creamy Fruit Salad
Garlic Parmesan Corn on the Cob
Thank you so much for stopping by my website! Don’t forget to pin this recipe so you’ll never lose it! ?
Classic Potato Salad
Ingredients
- 5 cups diced potatoes , approx 4 large potatoes
- water
- 4 eggs
Dressing
- 1 cup miracle whip
- 1/2 tbsp mustard
- 1/8 cup heavy cream
- 1/4 cup milk
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp paprika
- 1 tsp sugar
Instructions
- Peel and dice the potatoes into 1 inch cubes.
- Place the potatoes into the Instant Pot liner, add enough water to just about cover the potatoes.
- Crack the eggs into an oven safe dish or pan that fits in the instant pot. Make sure to spray with non-stick spray!!
- Keeping the legs folded, place the trivet onto the potatoes.
- Cover the eggs with foil tightly, and place onto the trivet.
- Cook on Manual HIGH for 3 minutes, then quick release.
- Remove the pan with the eggs and cool on the counter until room temperature and then refrigerate for an hour.
- CAREFULLY drain the water from the potatoes and transfer to a large bowl. Cool on the counter until room temperature then refrigerate for an hour.
- IMPORTANT: Do not stir the potatoes!! They will harden up as they cool.
- To make the dressing, combine all ingredients with a whisk.
- Once the potatoes and eggs have been refrigerated for an hour, gently fold the dressing, potatoes and eggs together.
- sprinkle the top with some extra paprika and enjoy! Make sure to store in the refrigerator!!
I have been searching high and low for an easy IP potato salad recipe, but also one that’s Miracle Whip based with big chunks of egg, and zero crunchy stuff. A deviled egg potato salad, just like my Grandma used to make. Store bought salads don’t even come close, and other IP recipes are so very time consuming. This recipe was SO easy! No more peeling tons of hard boiled eggs. And the dressing…SPOT ON with Grandma’s! Thank you for this wonderful tasting, and easy recipe! This will now be my go-to potato salad recipe for all of our summer events.