When I was younger, I wasn’t a huge potato salad fan. Even my Mom’s, and she went the whole route with homemade mayonnaise and everything. But I appreciate it more, now, and I especially appreciate it when its a lot easier than Mom’s. And I appreciate it when it’s this creamy, Classic Potato Salad, Instant Pot or Not.
Classic Potato Salad Instant Pot or Not
Someday, I’ll make and post Mom’s recipe, but in the meantime, I hope you enjoy the one I like to use. I did the best I could write down the ingredients and amounts I like to use in a potato salad, but I hope you’ll do what I do. Let it sit for just a bit then taste and adjust until you have YOUR perfect potato salad.
About Classic Potato Salad Instant Pot or Not:
This classic potato salad really has everything that it should have. Perfectly cooked potatoes, hard-boiled eggs that really add a little sumpin’ sumpin’ to the dressing. A little celery for crunch, onion of some kind, and mustard! If you swing that way, add some pickle relish for a bit of sweet. And of course, I have a secret touch or two but you’ll need to read on for that.
You’ll want to serve your potato salad with fried chicken or anything grilled, take it on a picnic, or to a potluck or barbecue. Or make it and serve it for dinner and any leftover can come out to serve with sandwiches for lunch. I made it as a side for the Bacon Wrapped Chicken Bites I posted the other day.
I’m not sure which was the star of the show, the potato salad or the chicken bites. Kraig, my son, and Tweety, his g/f came over to help again with some yard work, bless their hearts, and seemed to love both dishes. They have helped me out so much with the yard and house and getting things in order after all my time in South Dakota and I really like to make sure I’m at least giving them a good dinner; something they’ll love!
Bacon Wrapped Chicken Bites
Around the house/yard:
I started tackling my giant shrub rose, a John Cabot from the Canadian Explorer Series. Even with long sleeves and gloves, I look as if I’ve been attacked by wild animals. Kraig and Tweety helped with the finishing up and disposing of the canes (now that was an awful job) some weeding and all kinds of odds and ends. I don’t know why I didn’t wait until the rose was done blooming, except I wanted to take advantage of the cool weather we’ve been having.
You can see someone did a real hack job on it, which caused many of the canes to die back to the ground. When pruning a cane rose, it has to be pruned to the ground or to a bud or the cane dies back. Dieback can cause rot, disease or support pests, all of which can damage and possibly kill the plant and there were about 14 canes hacked off and dead. With all the dead stuff removed, now all I have to do is tie it back in place. Next year I can work on pruning for shape; you shouldn’t ever prude more than a third of a bush/plant at a time, and should prune when it’s dormant. I pushed it because I was only pruning out the dead branches.
Oh, and I have to rebuild the wall. Chipmunks have destroyed it. You wouldn’t believe the amounts of burrows through the garden and lawn; there are about 20 holes just in the area of the rose. And the number of chipmunks! It’s crazy! Is there such thing as chipmunk stew? Maybe in the Instant Pot? I’m teasing, but If I can knock down the population, I’ll be able to replace some of my Siberian Iris and the lilies. Something dug them up and pretty much ate the rhizomes…chipmunks and/or squirrels I’m guessing.
Making Classic Potato Salad Instant Pot or Not:
But enough about gardening! Let’s talk about potato salad! There are a couple of things I do with my potato salad that take it to the next level without much effort. I never cut my potatoes into bite-sized pieces until after they’re cooked. My Mom used to cook them whole in the jacket and then peel them when they came out of the pot (a job I usually got and hated) and they had more potato flavor than you can imagine. I do a compromise. I peel them first, then cut them into large chunks, about three inches or so, and cook them in salted water. Then when they’re finished, I spread them out on a sheet tray to cool a bit before dicing them up into bite-sized pieces. They take a bit longer to simmer but it’s a) easier to cut them after they are cooked, b) they taste better, and c) they aren’t gummy like small pieces can get. The Instant Pot Recipe is just slightly different.
As soon as I dice them into bite-sized pieces, and while they are still warm, I sprinkle the potatoes with a bit of vinegar, then a bit of salt and pepper. That way the potatoes taste great independently of the dressing. It’s like goodness through and through.
As far as the dressing, I mix it up as stated, but quite often I find the dressing on potato salad can be a little dry. It’s really hard to judge exactly how much the potatoes will absorb. After I combine the potatoes and the dressing, if it seems to be a bit dry, instead of adding in extra mayo, I add in a little water, about a tablespoon and mix it up. If it still seems to be a little dry, I add another tablespoon. It’s going to be the creamiest, dreamiest potato salad, ever.
You can garnish with chives, thinly sliced green onion, additional hard-boiled egg, and/or paprika. If you’re into garnishing with slices or wedges of egg, make sure to make an extra one or two. The dressing really needs the four eggs to make it taste just right and for the proper consistency.
Classic Potato Salad Instant Pot or Not
Other Potato Salads:
You might want to check out some of the other potato salads on my site. There’s this Loaded Baked Potato Salad, which can be made in the Instant Pot or Not, too. My German Potato Salad, which is such a classic in the area my Grandfather’s family was from. This White & Sweet Potato Salad (it has a chutney dressing) is perfect when you are looking for something unusual. Bacon Ranch Potato Salad is a nice twist for those that appreciate Ranch! Yukon Gold Potato Salad is simple, healthy, and Mediterranean leaning with olive oil and herbs. The newcomer of the bunch is my over-the-top Deviled Egg Potato Salad. Yum!
Saving Money on Classic Potato Salad Instant Pot or Not:
Most dishes with potatoes are downright inexpensive, and potatoes do go on sale throughout the summer. Check out Aldi if you have one, for inexpensive potatoes, and your buyer’s club if you’re a member. I’ve used plain old russet potatoes in this salad; red potatoes are also classic. Yukons are fine, too, but more expensive. I rarely use a whole red onion in any recipe, but I do like to pickle them if I don’t have another plan for them.
Make it a habit to stock up on condiments like mayo, pickle relish, and mustard during the summer sales, especially before any holiday. There will be secondary sales around the Super Bowl and more recently I’ve seen sales around March Madness, but they never seem to hit the low of the summer sales. Check out my post Win at the Grocers. There is a link for every major “food holiday” and what to expect to see on sale at the grocery.
Vinegar is often on sale before Easter. Spices and herbs are usually cheaper in the packets from the produce department or in the bulk aisle, if your store has one. If you use herbs, like chives, it’s not too late to pick up a plant. If you use green onions, regrow them in water or dirt.
Classic Potato Salad Instant Pot or Not
Classic Potato Salad - Instant Pot Method
- 2 pounds potatoes, peeled and cut into about 3″ chunks
- 1 teaspoon salt for the water
- 1 1/2 tablespoons apple cider or white vinegar
- 1/2 teaspoon salt for potatoes
- 1/4 teaspoon pepper for potatoes
- 4 eggs, plus more for garnish
- 1 1/2 cups mayonnaise
- 1/4 cup sweet pickle relish (or 2 teaspoons sugar)
- 2 teaspoons dry mustard powder
- 1 tablespoon ballpark mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 stalks celery, finely diced
- 1/4 red onion, finely diced
- 1 or 2 tablespoons water, as needed
- for garnish: paprika, sliced or quartered egg, chives or thinly sliced green onion
Add 1 cup of water to the Instant Pot, then the rack that came with the Instant Pot. Pile the potatoes onto the rack and balance the eggs on top of the potatoes. Seal and set the Instant Pot for High Pressure, 4 minutes. When finished, remove eggs and plunge into ice water, and remove potatoes and spread out on a sheet pan.
When cool enough to handle, but still warm, chop the potatoes into bite-sized pieces, sprinkle with vinegar then salt and pepper. Place in refrigerator to continue to cool.
In the meantime, make the dressing. Combine the mayonnaise, sweet pickle relish or sugar, dry mustard powder, ballpark mustard, celery seed, and salt and pepper. Peel and chop the hard-boiled egg into bite-sized pieces.
Once the potatoes are cool, add to a large bowl. Add the hard-boiled eggs, celery, onion, and dressing. Using a large spoon or spatula, mix to combine. The salad is best if some of the egg yolks deteriorate and get mixed into the dressing. If the salad seems dry, add in water by the tablespoon until creamy. Do not add too much water! Chill, and once cold, taste and adjust flavorings, adding more mustard, relish, salt, pepper, etc., as desired.
Garnish as desired.
Classic Potato Salad - Stovetop Method
- 2 pounds potatoes, peeled and cut into about 3″ chunks
- 1 teaspoon salt for the water
- 1 1/2 tablespoons apple cider or white vinegar
- 1/2 teaspoon salt for potatoes
- 1/4 teaspoon pepper for potatoes
- 4 eggs, plus more for garnish
- 1 1/2 cups mayonnaise
- 1/4 cup sweet pickle relish (or 2 teaspoons sugar)
- 2 teaspoons dry mustard powder
- 1 tablespoon ballpark mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 stalks celery, finely diced
- 1/4 red onion, finely diced
- 1 or 2 tablespoons water, as needed
- for garnish: paprika, sliced or quartered egg, chives or thinly sliced green onion
Add potatoes to a large pot, add a teaspoon salt and cover by about three inches with cold water. Bring to a boil and turn down to a simmer and simmer until potatoes are tender about 20 to 25 minutes. Add eggs during the last ten minutes of the cooking process; remove them and plunge into ice water when finished. Watch the eggs, just in case the ten minutes passes before the potatoes are tender.
Drain potatoes and spread out onto a large sheet tray to cool. When cool enough to handle, but still warm, chop into bite-sized pieces, sprinkle with vinegar then salt and pepper. Place in refrigerator to continue to cool.
In the meantime, make the dressing. Combine the mayonnaise, sweet pickle relish or sugar, dry mustard powder, ballpark mustard, celery seed, and salt and pepper. Peel and chop the hard-boiled egg into bite-sized pieces.
Once the potatoes are cool, add to a large bowl. Add the hard-boiled eggs, celery, onion, and dressing. Using a large spoon or spatula, mix to combine. The salad is best if some of the egg yolks deteriorate and get mixed into the dressing. If the salad seems dry, add in water by the tablespoon until creamy. Do not add too much water! Chill, and once cold, taste and adjust flavorings, adding more mustard, relish, salt, pepper, etc., as desired.
Garnish as desired.
=====================
I’ll be linking Classic Potato Salad Instant Pot or Not to Fiesta Friday # 281 this week. Stop by and check out the party!
13 thoughts on “Classic Potato Salad Instant Pot or Not”