This easy potato salad combines potatoes, eggs and sweet gherkins for a classic potato salad. Includes both Instant Pot and regular instructions.
Prep Time15 minutesmins
Cook Time5 minutesmins
Reaching/Releasing Pressure15 minutesmins
Total Time35 minutesmins
Servings: 12
Ingredients
3lbspotatoes
6eggs
3celery stalks
1/2cupred onion or green scallions
12sweet gherkin pickles
3/4cupmayonnaise
4Tablespoonpickle juice from gherkins
1teaspoonsaltor to taste
paprika or black peppers to garnish
Instructions
Cooking the Potatoes and Eggs in Instant Pot
Wash the potatoes, and then dice them into bite sized pieces.
3 lbs potatoes
Put 1 cup of water in the bottom of the Instant Pot and add a trivet. Place the potatoes in a steamer basket and put it on top of the trivet. Stick the eggs on top, nestled among the potatoes.
6 eggs
Set the Instant Pot on Manual, High pressure, for 5 minutes. The Instant Pot will take about 10 minutes to reach pressure.
Once it has finished cooking let the pressure release naturally for 5 minutes. Then release any remaining pressure manually and take the lid off.
Cooking the Potatoes and Eggs without a Pressure Cooker
Wash the potatoes, and then dice them into bite sized pieces.
Add the potatoes to a sauce pan. Cover with water and boil for 10 minutes until just tender.
Meanwhile, put the eggs in another saucepan and cover them with cold water. Bring the water to a full rolling boil.
Turn the burner to low and cover the saucepan with the eggs with a lid and let it sit, covered, for 10-12 minutes.
Once the Potatoes and Eggs are Cooked
Put the hard boiled eggs in a bowl of ice water to chill. Drain the potatoes and run them under cold water for a couple of minutes to cool them off.
While the eggs and potatoes cool chop the eggs, celery, red onion or green onions and gherkins. Add all the vegetables to a a bowl.
3 celery stalks, 1/2 cup red onion or green scallions, 12 sweet gherkin pickles
Let the potatoes and eggs cool for about 10 minutes before finishing the potato salad.
Put the potatoes in a large bowl and add the chopped pickles and other vegetables.
Take the eggs out of the ice water, and peel and chop them into bite sized pieces.
Mix the mayonnaise, pickle juice and salt in a small bowl and stir until it is not lumpy.
3/4 cup mayonnaise, 4 Tablespoon pickle juice from gherkins, 1 teaspoon salt
Pour the mixture over the potato salad. Stir gently so you don't accidentally mash the potatoes.
Refrigerate for an hour or so until time to serve.
Garnish with paprika or fresh ground pepper.
paprika or black peppers to garnish
Notes
I like to use red potatoes because I can chop them and use them without peeling. But if your prefer you can use a different type of potato or peel them.