Perfectly Addicting Potato Salad Recipe
Jump to RecipeSometimes when the world seems upside-down I crave a little bit of comfort food like this traditional Potato Salad. The potatoes and eggs can be cooked either in an Instant Pot or with the traditional stovetop method. More on that below. This addicting recipe was created by one of our dear friends, Andy. I’m sharing it with his permission.
I’m sure this isn’t the healthiest response to stress or anxiety. However, research suggests that high-fat, high-carbohydrate comfort foods actually fight stress. These foods can stem the tide of anxiety-related hormones that are released when people are exposed to stressful situations. Let’s go with that for a great reason to eat potato salad in times like these, ok?
What Makes This Recipe Perfect?
So what makes this the most amazing potato salad on the planet? Generally, this traditional American side dish is something that I can take or leave, but Andy’s recipe has the perfect blend of salty and savory creaminess. It’s not too mustardy or sweet. In fact, before I saw the recipe I would have said it’s not sweet at all, but there is a tiny bit of sweetness added, as you’ll see.
Andy’s potato salad is the one that I make special requests for when we’re all contributing to a meal with friends. It’s the one that I literally wake up craving at least every few months. Sadly, we now live over 2000 miles from these dear friends, so I can’t ask him to make it for me. He graciously shared the recipe with me and I learned how to make it myself.
My History with Potato Salad
Growing up in a family of 8, my mom made tons of macaroni salad and potato salad. She was always trying to stretch her dollars and never bought pre-made salads from the grocery store or deli. These were some of her go-to side dishes for dinners and potlucks since the ingredients are inexpensive, the dishes are filling, and can feed a lot of people. Many friends and families loved her salad and I had no problem eating them. Her potato salad just wasn’t as addicting as Andy’s recipe. Mom’s had more mustard than his and I’m pretty sure she used Miracle Whip instead of mayonnaise.
The Difference Between Miracle Whip and Mayonnaise
Do you live in Canada or the U.S. and not familiar with Miracle Whip (or Miracel Whip in Germany)? It was created during the Great Depression by the Kraft company. The World’s Fair in Chicago, Illinois introduced it in 1933 as a less expensive version of a mayonnaise-type spread. It doesn’t have as much vegetable oil as mayo’ and boasts half the fat and calories. But, Miracle Whip also contains high fructose corn syrup (sugar) and other spices that you won’t find in mayo.
As a child in the Midwest, I grew up primarily on the sweetness of Miracle Whip. We slathered it on sandwiches, stirred it into salads. My mom even created homemade salad dressings like “French” and “Thousand Island” with it. As an adult, I gradually moved away from the sweetness of Miracle Whip. Now I prefer the more savory mayonnaise on pretty much everything, except a turkey or BLT sandwich every now and then.
Andy’s potato salad uses mayonnaise and you’ll want to get the best you can find. I use Duke’s brand here in Virginia. You may find high-quality mayo’ cheaper at the store, but in a pinch, you can order Duke’s online here.
Perfect Potato Salad Recipe
And now for this amazing and addicting recipe! Remember that you don’t have to use an InstantPot to cook the potatoes and eggs, but it saves time if you have one. See options below the potato salad recipe.
Perfect Instant-Pot Potato Salad Recipe
Cuisine: AmericanDifficulty: Easy4 – 6
servings15
minutes30
minutes30
Minutes1
hour20
minutesThe perfect blend of ingredients for a savory creamy super simple potato salad that will be a hit with your family and friends. Great for potlucks too. It’s so easy to make ahead and serve the next day.
Ingredients
3 to 4 cups White, gold or red potatoes
1 Jersey Sweet Potato (not yams)
1/2 cup High-quality Mayonnaise – a must!
(Hellman’s or Duke’s are great brands)1 teaspoon yellow mustard, not spicy mustard
1 teaspoon sugar
1 Tablespoon of sweet relish
2 eggs – These can be cooked with potatoes
2 Tablespoons – Finely chopped carrot.
(Not too much-it’s only for color)1 to 3 Tablespoons Diced Vidalia or other sweet onion
(or to your taste)1/4 Teaspoon Garlic Salt
A dash or two of Parsley Flakes
Salt and pepper to taste
With a little bit of love makes the world taste good.
Directions
- Cook potatoes and eggs. See below for Instant Pot instructions or if you want to cook your potatoes and hard-boiled eggs the old-fashioned way (on the top of the stove) the Idaho Potato Commission has simple instructions and tips on how to prepare and cook potatoes for potato salad.
- While potatoes and eggs are cooking, chop onions and carrots and measure out other ingredients into a large bowl. I buy shredded carrots, which makes that process much easier.
- Allow potatoes and eggs to cool a minimum of 30 minutes.
- When cool, peel and chop hard-boiled eggs and add to bowl.
- Add remaining ingredients and lightly stir to mix all together. Don’t stir too much as this will make the potatoes mushy.
- You can eat it immediately at room temperature or cover and chill in the refrigerator for 3 hours or overnight if you prefer it chilled.
Tips
- SERVING AT ROOM TEMPERATURE: How long can potato salad be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F (4.4 C) and 140 °F (60 C). Potato salad should be discarded if left out for more than 2 hours at room temperature. 1 hour if it’s a hot day.
- HOW TO TELL IF POTATO SALAD IS BAD: If potato salad develops an off odor, flavor, or appearance, or if mold appears, it should be discarded; D0 NOT taste it first.
- REFRIGERATE: Potato salad should easily last in a tightly covered bowl for at least 3 to 5 days.
- DO NOT FREEZE: Potato salad does NOT freeze well. Many of the ingredients separate and the potato consistency isn’t the same.
If you’re planning to serve your potato salad (or any dish that needs to be cold) buffet-style at a potluck or picnic you may want to invest in a chilling bowl like this one. This includes a clear plastic bowl so you can keep an eye on the ice, as well as a stainless steel liner, lid, and serving tongs.
Instant Pot Boiled Potatoes and Eggs
I found a great recipe for how to use the Instant Pot to cook the potatoes and eggs from Amy & Jacky at PressureCookRecipes.com. Their actual potato salad recipe is much different than Andy’s, but the potato part worked perfectly for my recipe. The details of their part of the potato and egg cooking recipe are incorporated below, with a few of my own notes added.
This section can be printed separately if you plan to use an Instant Pot.
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Directions FOR INSTANT POT POTATOES & EGGS
- Wash, scrub and remove any bad spots on the potatoes and rinse eggs in their shells.
- Potato skins can be left on or removed. They add healthy fiber and nutrients to your diet, so leave them on if you like them or don’t like taking the time to peel them.
- Cut potatoes into 1” pieces. Try to keep the pieces as consistent as possible. Potatoes with drastically different sizes will cook differently.
- Add potatoes to Instant Pot.
- Add 2 ½ teaspoons fine table salt, 1 Tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar (I used apple cider vinegar) and 4 cups (1L) cold water or slightly more to cover potatoes in the pressure cooker.
- Add eggs on top of the potatoes in the Instant Pot.
- With Venting knob in “Venting” position, place lid on the pressure cooker and lock into place, then turn the Venting knob to “Sealing” position.
- Set PRESSURE COOK at LOW Pressure for 0 minutes. [I know this sounds odd, but the ingredients cook while it’s coming up to pressure.]
NOTE: The “get up to pressure” time will take roughly 20 to 25 minutes, then the potatoes and eggs will be done. - While potatoes and eggs are cooking prepare the other ingredients for the potato salad (above).
- When the Instant Pot timer is done, carefully turn the release valve to “Venting Position” to quick-release the pressure.
NOTE: I set my Instant Pot in a location where the steam goes into the air and not up under my cabinets. I’m not sure what the heat and moisture would do to some cabinets, so consider that when placing yours for cooking. - When all steam is released, carefully remove the lid.
- Test one of the larger pieces of potato to make sure they’re all cooked. If not, leave them in the water for a few more minutes until they’re the texture that you like. Remember that they will get more firm when chilled.
- Gently remove the eggs from the pressure cooker with a slotted spoon or tongs and place them in a dish of cold water and ice to stop them from cooking.
- Remove the stainless steel pot from the Instant Pot with potholders and pour potatoes into a colander to drain in the sink,
- When water is drained off potatoes, spread them on a baking sheet to cool.
- Allow potatoes to cool at least 30 minutes. They can also be put in an airtight container overnight. They will not brown because of the vinegar that was in the water.
- When potatoes and eggs are cool follow Potato Salad recipe to mix in ingredients.
Stovetop Cooking Potatoes & Eggs
Of course, an Instant Pot or pressure cooker isn’t required to cook potatoes. But if you have one, it certainly saves time and makes things easier. Do you want to cook your potatoes and eggs the old-fashioned way (on the top of the stove)? The Idaho Potato Commission has simple instructions and tips on how to prepare and cook potatoes. These make the perfect consistency for your potato salad.
Andy’s Potato Salad Recipe
For those who don’t need exact measurements, (which is how I usually cook) here’s what my friend, Andy recommends…
Looking for other no-fail recipes? I only share my absolute favorites that I’ve made over and over and are always a hit. Check them out here.
Category: Recipes, On the Home Front
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You’re welcome Sara!