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Creamy potato salad sprinkled with paprika
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5 from 1 vote

Classic Potato Salad

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!
Prep Time10 minutes
Cook Time3 minutes
Cooling Time1 hour 30 minutes
Total Time1 hour 43 minutes
Course: Salad, Side Dish
Author: Karli Bitner

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!!