This classic potato salad is a summer staple, perfect for barbecues and pot lucks!
And I have added a little bonus tip: my method for cooking the eggs and potatoes together in the Instant Pot. 😎👌🏻
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If you do not have an Instant Pot, no worries! 💁🏼 You can still cook your eggs and potatoes on the stovetop. It will still be delicious!
If you don’t have and Instant Pot, though? I’d strongly recommend considering one. >>>>>>>Here is my full review in case you are curious.<<<<<<<
>>>>>>>And my Instant Pot recipe archive, in case you are wondering what to cook in one<<<<<<<
I digress. But back to this classic potato salad!
If you are looking for *The* Classic Potato Salad you always enjoyed growing up…this is it!
Tips for Lazy people like me: (1) I love using red potatoes because I never peel them since their skins are so tender. And (2) I love making the dressing right in the giant mixing bowl, and then just dump the potatoes and eggs in to mix right along with it.
And that little Instant Pot hack I mentioned earlier? I just put the eggs right on top of the diced potatoes in a steamer basket, and I cook everything at manual high pressure for 5 minutes, natural release for 5 minutes, and quick release the rest. It makes things super simple! I will never make it any other way again.
Tools Used to Make Classic Potato Salad
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- Instant Pot or you can cook the potatoes and eggs on the stovetop
- Steamer basket
- Knife and cutting board
- Measuring cups and spoons
- Large mixing bowl
Classic Potato Salad Recipe
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Classic Potato Salad
Ingredients
- 1 cup water (Only if you are using the Instant Pot. See notes for stovetop modified instructions.)
- 2 pounds red potatoes, diced
- 3 eggs
- 1/2 cup mayonaise (I recommend Trader Joe's, Duke's or Hellmann's)
- 1/4 cup sweet pickle relish
- 1/4 cup dijon or spicy brown mustard (I am using Trader Joe's spicy brown)
- 1 Tablespoon honey
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- Optional garnishes: chopped fresh parsley or diced green onions)
Instructions
Add one cup of water to the Instant Pot, and place a steamer basket on top.
Place the diced potatoes in the steamer basket, and arrange the eggs on top.
Place the lid on, and lock it, and cook for 5 minutes on manual high pressure.
While the potatoes and eggs are cooking, go ahead and whisk together the mayo, mustard, honey, sweet pickle relish, apple cider vinegar in a large mixing bowl (Note: we will be adding the potatoes and eggs later).
Add a pinch of salt and pepper to the dressing, whisk to combine and set aside.
Once the 5 minutes of manual high pressure are complete, allow the pot to naturally release for 5 additional minutes, and the quick release the remaining pressure after that.
Place the eggs in an ice water bath to cool them and stop the cooking. (Hint: Tongs are very helpful for this!)
Carefully add the hot potatoes to the larger mixing bowl on top of the dressing.
Add the garlic powder, plus about 1/2 teaspoon of salt and 1/4 teaspoon pepper on top of the potatoes.
After the eggs have cooled for about 3 to five minutes, peel them, dice them to desired size, and add them to the large mixing bowl, on top of the potatoes.
Stir everything to combine until everything is coated with the dressing.
Taste to check your salt and pepper preference; add more if desired.
Refrigerate to cool.
Recipe Notes
To make the eggs on the stovetop, you can use my easy peel hard boiled egg instructions. And for the diced potatoes, just boil or steam them until they are fork tender, about 10 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe makes 6 large - 8 medium sized portions.
Mona says
4 minutes with manual release yielded mushy texture for red potatoes. Personally, I’d divide the time I half or increase the die of cube( perhaps I shouldn’t have cubed before pressure cooking?). Anyhow, thanks for posting a classic. Happy picnic everyone!
Marjorie @APinchOfHealthy says
Hi Mona! I always cube before pressure cooking. If you make it again, try cubing slightly larger. That should help! I would not decrease the time, since you want to make sure those eggs get cooked all the way through.
Kamuldoon says
Is the time the same if I don’t add the eggs to the Instant Pot?
Marjorie @APinchOfHealthy says
Yes, the time would be the same without eggs.👍🏻
Christy says
This is a keeper! We have made this so many times and LOVE it.
Chrys says
I do not have a steam basket for my pressure cooker can I still make this in the pressure cooker? How would I do that?
Ron Paulsen says
Simple recipe to make and 7 adults said it was the best potatoe salad they ever had. I did however chop up 4 eggs to put in and 2 sliced eggs on top. Someone raided the fridge last night so I have to do it again.
Marjorie @APinchOfHealthy says
Love hearing that Ron!💖 I am so happy that y’all enjoyed it. 😎👏🏻
Darlene says
This is so close to my mom’s fabulous potato salad that I am going to try it. The only differences I can see is she always added a little sugar and used pimento primarily for color and never added vinegar. I will be making this very soon. Thanks for the share. I am so happy I subscribed to your newsletter. 🙂 God bless.
Marjorie@APinchOfHealthy says
I hope you enjoy it Darlene!
Darlene says
I believe I will. Thanks.
Average Joe says
Would a double batch fit in an Instant Pot, or would it be best to just do two batches seperately? I would assume I double the water if feasible?
Marjorie@APinchOfHealthy says
I would probably recommend two batches. It miiiight work in an 8 quart, but I have not tried that. Good luck!
Amy @ The Quiet Homemaker says
Looks yummy! My family loves potato salad, though I am not a huge fan, I would love to make it for them some time. Thank you so much for sharing! Pinning and sharing to Facebook! 🙂
Blessings,
Amy
Marjorie@APinchOfHealthy says
Thanks Amy! I hope they enjoy it.💖