6 medium russet potatoes, peeled and cubed 1 1/2 cups water 4 large eggs 1/4 cup finely chopped onion 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill pickle juice 1 tablespoon mustard Salt and pepper to taste
Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
Chill at least one hour before serving. Top with slices of remaining hard boiled egg.
Potato salad with eggs cooked in the Instant Pot tonight!!!
TESTED THE TOO-GOOD-TO-BE-TRUE CONCEPT OF COOKING THE WHOLE EGGS RIGHT ALONG WITH THE POTATOES. GUESS WHAT? MAGIC!!!!!!!!!
PLUS: a friend of mine, Terry P, suggested using hand-held pastry blender for chopping, mashing, and blending the eggs and potatoes. Worked out so well, I can't imagine now doing it any other way!! Brenda (Edit: PASTRY BLENDER TYPE: Terry uses the newer bladed type. I didn't realize that and I used the wired type. Next time, I'm doing it her way with the newer-type tool. You know, the thing you make pie dough with--the thing you push the butter into the flour with.)
... (and here is what I ended up with--my own adaptation of egg potato salad made in the Instant Pot):
QUICK POTATO SALAD (Instant Pot) - Brenda's adaptation made June 24, 2017
High Pressure 4 minutes; quick release.
Eggs in shell cook right along with the potatoes! It worked perfectly!!!!
Special equipment: Instant Pot, collapsible steamer basket (can use the basket that came with your IP), pastry blender, optional.
Yield: 8 SERVINGS
6 medium potatoes, (see * below), unpeeled, 1" cube 1 1/2 cups salted water, (doubt if salt matters here but added it anyway) 5 large eggs 1/2 cup finely chopped sweet onion, (Walla Walla is what I used) Celery, finely chopped (1 to 2 stalks) Red bell pepper, finely chopped (1/2 of a whole) 1 cup mayonnaise, or more to taste 3 tablespoons finely chopped fresh parsley, or more 1 tablespoon dill pickle juice 1 tablespoon mustard, or to taste Salt and pepper to taste
*Potatoes: I used Trader Joe's 'Gold' and did not peel. (Online recipe at pressurecookingtoday.com called for peeled Russets.)
Put the steamer basket in the pressure cooker pot. Add the water, salt, potatoes, and the eggs.
Lock lid in place, select High Pressure, 4 minutes cook time and press start. When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid.
Carefully spoon cooked eggs into a waiting bowl of ice water to cool.
Carefully spoon some of the hot potatoes into a large bowl--until you can easily see the top handle of the steamer basket.
Using a rubber pot holder, reach into pot and grab hold of the top of steamer basket handle. Pull steamer basket up and out of the IP pot and turn over releasing potatoes into the large bowl with the rest of the potatoes.
Peel cooled eggs, cut in half. Add to bowl of potatoes.
Terry P's idea worked here: use pastry blender to further cut eggs and potatoes together to just the right potato salad consistency.
Add rest of vegetables and parsley.
In a large bowl, combine mayo, mustard and picked juice. Pour over potato/vegetable mixture and gently mix with large spoon.
Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
Eat warm or chilled. I did not garnish top of bowl with additional egg slices. Would do that if making for company. (I think 6 eggs in the pressure cooker would work fine when making the potatoes.)
As you can see, I used unpeeled Gold potatoes and one more egg and a few additional veggies (celery and red bell). Otherwise, pretty much the same recipe. OH, and cubed potatoes in photo looked too small to suit me, so mine were a good 1" big.
Afterthought: Probably could have not bothered cutting the peeled, cooked eggs in half. That hand pastry blender did a great job of cutting the eggs up.
ABOUT THE PASTRY BLENDER TIP: Terry uses the newer kind of pastry blender, the kind that has blades (sort of) instead of wires. She uses successfully for potato salad and egg salad. Great hint, TerryP!
I must be losing my mind! I swear that I didn't cube ... never cube ... the potatoes for IP potato salad. But it says cubed in the above recipes. I am 99.9 percent that I simply put yellow potatoes in their skin...below the eggs.
Reason I mention, my daughter FINALLY is going to try out her new Instant Pot...and make this potato salad (and that's why, today, I was looking over MY recipe here and noticed the 'cubed').
Here is the recipe she is using (it calls for cubed).: