Yes, you read that correctly. I made this recipe in my pressure cooker in four minutes. If you don’t have a pressure cooker it’s still a great recipe to use, just boil the potatoes and the egg until the potatoes are tender and use my recipe for Perfect Boiled Eggs to avoid gray/green egg yolks.
In my opinion potato salad is always better on day 2 because the potatoes have had time to absorb the flavors of everything that was added to them. It’s my go to side dish to take to family picnics and I always serve it at our Easter lunch gathering.
I love my pressure cooker for it’s convenience. By using it to cook the potatoes and eggs, I can have the celery and onions chopped and the dressing made by the time the pressure cooker goes off.
I use a quick release for this so that the potatoes and eggs don’t continue to cook, and I cube my Golden Potatoes (which I love for potato salad) up into 1 inch cubes. Red potatoes or even white potatoes will work well for this recipe too, so use your favorite potato.
I don’t have a trivet for my pressure cooker so instead I use a metal steam basket to hold the potatoes up out of the water and then I sprinkle them with salt and lay the eggs directly on top of the potatoes.
The addition of pimentos is because my great grandmother always used them in her potato salad. They’re so delicious and add a little extra color. I like to use purple onions as well for color, but white onions are delicious too and what I used this time around since it’s all I had in the house.
I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest by using the social media icons found on this page.
This is a family size batch but can easily be doubled
Wash and prep all of the vegetables. For the pimentos, drain them and if you love them use the whole small jar, or if you just want a little color add 1/2 of the jar.
Pour the water into your pressure cooker, place your trivet or a metal steamer basket in and then add the potatoes. Sprinkle the potatoes with salt and then top them with the large eggs.
Set the pressure to high (70 pounds), close it and set the cook time for 4 minutes. When the time is up perform a quick release. Remove the eggs, and run cool water over them until they can be peeled.
Note I don’t add all of the mayonnaise and mustard at once because my husband isn’t a mayo fan so I need to monitor my mayonnaise levels. Also, you can use half plain Greek yogurt as a way to lighten this up or even add a little sour cream.
Peel the eggs and dice them up. Mix up the white vinegar, mayonnaise, mustard, onions, pimentos, pickle relish, eggs, and celery together. You can also add in the salt and pepper, but I prefer to add it as I stir by sprinkling it across the potatoes to ensure that everything is evenly seasoned. Pour the dressing over the potatoes and stir gently so that you don’t turn the potatoes into mashed potatoes (unless you prefer the old school style of a mashed potato salad).
Taste and adjust the seasonings as needed, and if you need more mayo, mustard, or pickle relish stir in a little more. If you prefer dill pickle relish or a mix of sweet and dill relish use it instead.
I like to garnish my potato salad with a little celery and diced onions and paprika. My grandmother places deviled eggs on top of hers as a cute decoration.
Keep this refrigerated. I like it better on day two because the flavors need time to absorb into the potatoes, so it’s a perfect make ahead side dish for a gathering.