Pressure Cooker Classic Red Bliss Potato Salad makes a colorful presentation with the red skin from the potatoes and the green dill weed.
Pressure Cooker Classic Red Bliss Potato Salad
Pressure Cooker Classic Red Bliss Potato Salad
Skin on or skin off? Clap on, clap off….. Sorry, I couldn’t help it. I love the color this Classic Red Bliss Potato Salad. It’s so festive and delicious and so easy to make. My family switches off between the Classic Red Bliss Potato Salad and the Summer Picnic Potato Salad, which we make without the skin and with a bit of dill pickle. In less than 20 minutes, you’ll have potato salad chillin’ in the fridge!
Cast of Ingredients for Pressure Cooker Classic Red Bliss Potato Salad
I generally figure about two pounds of potatoes to four large eggs It makes it easy to weigh out the potatoes at the grocery store. Cooking the eggs with the potatoes in the Pressure Cooker makes things so much easier.
Scrub the potatoes, remove any of the “eyes” or brown spots, cut into cubes and place in strainer basket or on a trivet, with eggs nestled in between the potatoes.
While the potatoes and eggs are cooking, mix up the sauce. It will taste too salty, but don’t worry, once you add the eggs and potatoes, it will be fine. We like the Hellmann’s/Best Food Olive Oil Mayonnaise or a Light Mayonnaise, but use whatever your family likes.
Once potatoes and eggs are cooked and cooled, add them to a large bowl and add the mayonnaise mixture.
Gently mix everything together and chill for at least one hour. Adjust spices as necessary.
Sprinkle with dill weed, if desired. Pair these Pressure Cooker Classic Red Bliss Potato Salad with my Pressure Cooker Homemade Carolina Spare Ribs and my Pressure Cooker Holiday Baked Beans.
Equipment Used
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Salbree Steamer Basket
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
Here is the handy printable recipe:
Pressure Cooker Classic Red Bliss Potato Salad
Print Pin RateIngredients
- 2 pounds Red Bliss Potatoes scrubbed and diced
- 4-5 Eggs
- 1 1/2 cups Water
Sauce
- 3/4 cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1/2 cup Scallions chopped
- 1 1/4 teaspoons Sea Salt or to taste
- 1 teaspoon Ground Celery Seed
- 1 teaspoon Dill Weed for dusting
- 1/4 teaspoon Freshly Ground Black Pepper if desired
Instructions
- Place potatoes and eggs into steamer basket or trivet and place into Pressure Cooker cooking pot with water.
- Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes. When beep sounds, manually release the pressure and then open the lid.
- Mix together Mayonnaise, Mustard, Celery Seeds, Scallions and Salt and and set aside.
- Place eggs in ice cold water and place potatoes in large bowl and allow to slightly cool.
- Carefully mix sauce into potatoes. When eggs have cooled, chop and mix them into the potato salad. Taste and add more salt or pepper, if needed.
- Place in refrigerator and chill at least 2 hours before serving. Sprinkle with Dill Weed, if desired.
PIN this Pressure Cooker Classic Red Bliss Potato Salad!
Pressure Cooker Classic Red Bliss Potato Salad
One of my favorites from Jill.
Thanks, Judy. Jill
This is our go to potato salad recipe. My family loves it and requests it all the time.
Thank you, Robin. Jill
In ur last potatoe without skins u soaked potatoes first. Is that necessary with this one?
What a great recipe. Flavors were great. Ingredients simple. I added a couple of tablespoons of dill relish.
Thank you, Cheryl. Jill
my family loves this recipe
So, the watergoes into the steamer With the potatoes and eggs?!
How would I cook whole red potatoes for this potato salad? I like to do mine whole on the stove, with eggs, then cook and slice. Any tips? Can’t wait to try this. Thank you!
This is my families all time favorite! I have never even really liked potato salad. The only thing I do different is add bacon. Thank you for this great recipe!
Thank you, Michele. Jill
How much water goes in the pot with potato’s and eggs?
I like your recipes. I cannot find your potato salad that has the celery salt in it. I make my own celery salt. It is the best. And you potato salad with celery salt and chopped dill pickle is the best too. I also like your Holiday Baked Beans.
I know that it’s standard procedure to cool potatoes before adding the dressing, but if you throw the hot/warm potatoes into the dressing they will absorb the dressing & your salad will have much more flavor than if you wait ’til the taters are cool to dress them. It will take more dressing though.
After searching for a while I’ve decided on your recipe. Looks outrageously delish and will make asap.
Thanks, James. Jill
I just made this and it is excellent! Didn’t change anything other than added a 1/2 cup of chopped celery. The eggs and potatoes both cooked perfectly! Eggs were super easy to peel. Not only was it the easiest potato salad to make, it’s the tastiest I’ve ever had! Thank you for the recipe.
Thanks, Victoria. Jill
Would you soak the red potatoes like you do in the other potato salad recipe?
My wife makes fantastic potato salad. Me? Not so much. I made a half recipe of the Red Bliss Potato Salad recipe and it was quite possibly the best potato salad I’ve ever made. Easy peasy, too. Thanks!
Hi Tom~
Thanks for sharing your story with me. I am so glad you enjoyed the potato salad. Jill
Awesome recipe! Made this yesterday and turned out great. I only had 3 eggs and 1.5 pounds of eggs so probably should have reduced cooking time by a minute – slightly overdone, but still yummy!
Whoops I meant 3 eggs + 1.5 pounds of potatoes 🙂
Hi Sharon~
I knew what you meant. Hehehehehe.
Jill
Hi Sharon~
Thank you for using my recipe. Glad you liked it. For a smaller recipe, less cook time would be good. 🙂
Jill