Name: Pressure Cooker Classic Red Bliss Potato Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 6 servings
Ingredients: 2 pounds Red Bliss Potatoes (scrubbed and diced); 4-5 Eggs; 1 1/2 cups Water; 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)

Pressure Cooker Classic Red Bliss Potato Salad

{Complete Recipe follows Photos/Narrative}
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ATTENTION: All Pressure Cooker Recipes are for the Instant Pot, Power Pressure Cooker XL (use Meat button) and all makes and models of Pressure Cookers. Any recipe can be cut in half, if needed, for smaller units.

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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

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

Here is the handy printable recipe:

5 from 3 votes

Pressure Cooker Classic Red Bliss Potato Salad

Prep Time

10 mins

Cook Time

4 mins

Total Time

14 mins

Pressure Cooker Classic Red Bliss Potato Salad makes a colorful presentation with the red skin from the potatoes and the green dill weed.

Course: Side Dish

Cuisine: Americana

Servings: 6 servings

Author: This Old Gal

Ingredients

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.
Mix together Mayonnaise, Mustard, Celery Seeds, Scallions and Salt and and set aside.
Do a quick release and allow all pressure to release.
Place eggs in ice cold water and place potatoes in large bowl and allow to cool.
Peel eggs and add to potatoes, along with Mayonnaise mixture and gently combine. 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.