I make this potato salad so often that I’d forgotten it was even on the website. I went to add it and there it was, from March 2009! I’ve only recently – in the past couple years – been brave enough to make this for people outside our house and have gotten nothing but happy stomachs and requests to make it again.
It’s easy to make, especially if you have an Instant Pot: Just 5 minutes (plus pressuring up and down) and both the ‘taters and eggs are cooked. I don’t use the Instant Pot like a lot of “Pot Heads” but there are some things that it just shines for, and this is a top one.
I make this so often that I just eye ball the potatoes and very often end up with a few too many, because there’s like 3 left and they need used up, you know how it is. Just add a quarter to half cup more mayo if you find this happens to you too. It doesn’t dilute the flavour noticeably.
- 4 lbs potatoes - cut into bite sized cubes
- 6 eggs - large
- 1½ cups mayonnaise
- 2 tbsp lemon juice
- 2 tsp yellow mustard
- 2 tbsp dill pickle relish
- 1 tsp dried oregano
- 1 tsp dried chives
- ½ tsp sea salt - or to taste
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried dill weed
- ¼ tsp Frank's Hot Sauce - or to taste, optional
- ¼ tsp ground black pepper
4+ hours in advance: cook potatoes and hard boil eggs
In Instant Pot:
- Spray bottom of Instant Pot and add cut potatoes, then place uncooked, in shell eggs directly on top of them potatoes. Pressure cook on high for 5 minutes, and use quick release (immediately rotate the vent to release) when done. Carefully, to avoid burns, move eggs to ice water for 5 minutes, then peel and refrigerate; drain potatoes, then move to large bowl and refrigerate.
On stove top:
- For potatoes: start a large pot of water boiling, add potatoes and cook until tender, about 6-10 minutes depending on variety and size cut. Drain, move to a large bowl and refrigerate until cool.
- For eggs: use preferred method of hard boiling, or: place uncracked eggs in pot and fill with cold water to completely submerge eggs. Place on burner and turn to high, set time for 18 minutes - boiling time should be about 6-8 minutes depending on stove burner and altitude. When timer finishes, move eggs to ice water for 5 minutes, then peel and refrigerate.
About an hour before serving
- Mix together all the dressing ingredients in a small bowl, then cover and refrigerate for an hour to let flavors combine.
Just before serving
- Chop the eggs, add to potatoes, and pour the dressing on and mix carefully to avoid making mashed potatoes.
- Refrigerate leftovers and use within 2-3 days.