Pressure Cooker Picnic Potato Salad

Image of Ibra Leonard
Rated 5.0 based on 3 customer reviews
Pressure Cooker Picnic Potato Salad
Pressure Cooker Picnic Potato Salad
Recipe Image for Print

Ingredients

  • 3 pounds russet potatoes, peeled and quartered
  • 3 cups water
  • 1 teaspoon salt
  • 1 cup mayonnaise
  • ¼ cup mustard
  • ¼ cup sweet pickle relish or diced sweet pickles
  • ¼ cup diced white onion
  • 2 tablespoons seasoning salt
  • 2 tablespoons paprika
  • salt to taste

Appliances

For best results, we recommend using:

Directions

  1. Combine potatoes, water, and 1 teaspoon salt in inner pot of pressure cooker.
  2. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 6 minutes. Turn steam vent handle to Venting to quick-release pressure. 
  3. Drain potatoes and let rest until cool enough to handle. Roughly chop potatoes into bite-size pieces.
  4. Stir potatoes, mayonnaise, mustard, pickles, onion, seasoning salt, and paprika together in a bowl until just-combined and desired consistency is reached. Season with salt to taste. Cover and refrigerate until chilled, at least 1 hour.
Mealthy tip:

Depending on how much you mix the potato salad, you will either have a chunkier or a smoother texture. Mix as you like, but remember not to over-mix potatoes -- the last thing you want is a gluey potato salad! Add some veggies if you want some extra crunch, fiber, and vitamins. Red bell pepper, zucchini cubes, or corn would be nice additions! If you are an omnivore, add a little bit of crumbled bacon!

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Tracy Gallo

Tracy Gallo says:

This is by far the easiest way to make potato salad. They weren't undercooked or mushy. Such a useful recipe, I can't wait to cook potatoes this way for other recipes. Only thing I changed was I added a little more pickle relish and left out the onion.

Image of Jo Lauer

Jo Lauer says:

Tried this recipe with red potatoes instead of russet and adjusted the cooking time by just 1 minute. They turned out really good. Super simple and great for a last minute side dish idea for dinner or casual gatherings.

Image of Gina Anastasia

Gina Anastasia says:

I made this potato salad recipe and prepared it vegan-friendly by using dairy and egg-free mayonnaise. I also added red bell pepper as suggested. I didn't believe the potatoes could possibly cook in 6 minutes, but wow! They turned out perfect.