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Home / Recipes / Pressure Cooker / Pressure Cooker Side Dishes / Pressure Cooker Classic Red Bliss Potato Salad

Pressure Cooker Classic Red Bliss Potato Salad

March 22, 2016 By Jill Selkowitz / 35 Comments Updated June 15, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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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.

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  • Pressure Cooker Classic Red Bliss Potato Salad
  • Pressure Cooker Classic Red Bliss Potato Salad

Pressure Cooker Classic Red Bliss Potato Salad

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

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.

 

A strainer basket with boiled eggs and chopped potatoes

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.

 

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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.

 

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Once potatoes and eggs are cooked and cooled, add them to a large bowl and add the mayonnaise mixture.

 

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Gently mix everything together and chill for at least one hour. Adjust spices as necessary.

 

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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.

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
  • Porcelain & Bamboo 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

5 from 14 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: Americana
Prep Time: 10 minutes minutes
Cook Time: 4 minutes minutes
Total Time: 14 minutes minutes
Servings: 6 servings
Calories:
Author: Jill Selkowitz

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.  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.
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PIN this Pressure Cooker Classic Red Bliss Potato Salad!

Instant Pot Classic Red Bliss Potato Salad

Instant Pot Classic Red Bliss Potato Salad

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March 22, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Sally says

    May 24, 2023 at 3:03 pm

    5 stars
    While looking for a recipe for cooking red skin potatoes in the instant pot for potato salad, I stumbled onto this one. I improvised by using a raised wire rack with handles and aluminum foil as a basket because I did not have a steamer basket. After loading it with the potatoes and eggs I wrinkled the “walls” of the foil to make sure steam could rise well. To my surprise this worked excellent, and I still can’t believe that the eggs cooked perfectly and peeled like I’ve never peeled eggs before. After the potatoes and eggs were done I continued to make my potato salad just like we have always done in my family. Mayo, mustard, lots of garlic, dill, smoked paprika, onion, celery, and green pepper all done to taste. Thank you for the know how of the cooking part! Without this recipe I would still be standing at the stovetop wondering if the potatoes were done or over done. I’m sure the original seasoning is perfect as well, but I am stuck in my old family ways! 🙂

    Reply
    • Jill Selkowitz says

      October 18, 2023 at 2:20 pm

      Thank you, Sally. Jill

      Reply
  2. Jen says

    September 1, 2021 at 3:44 pm

    5 stars
    I have been making this recipe for the last year and my friends and family love it! It has the perfect saltiness, creaminess, and is mouthwatering! Thank you!

    Reply
  3. AC says

    July 25, 2021 at 5:27 pm

    5 stars
    Delicious!!! Love the spices and how easy it was cooking the eggs with the potatoes in the instant pot. Only tweak was to add 2 tablespoons of white vinegar. It turned out amazing! Thank you!!

    Reply
  4. Dawn says

    May 12, 2021 at 7:27 am

    5 stars
    Genius way to do the eggs!! I use my hand mixer when I do egg salad. Never would have thought of your tip! Thanks!!

    Reply
    • Jill Selkowitz says

      May 12, 2021 at 1:37 pm

      Thanks, Dawn! Jill

      Reply
  5. Margo Denner says

    June 7, 2020 at 2:06 pm

    5 stars
    Excellent recipe!

    Reply
    • Jill Selkowitz says

      June 8, 2020 at 1:30 pm

      Thank you so much, Margo. Jill

      Reply
  6. Ashley says

    May 23, 2020 at 7:38 am

    How could I double this in the IP? How much liquid and how long?

    Reply
  7. Judy says

    August 16, 2019 at 11:36 am

    5 stars
    One of my favorites from Jill.

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 4:27 pm

      Thanks, Judy. Jill

      Reply
  8. Robin Fortney says

    August 2, 2019 at 5:46 am

    5 stars
    This is our go to potato salad recipe. My family loves it and requests it all the time.

    Reply
    • Jill Selkowitz says

      August 2, 2019 at 1:59 pm

      Thank you, Robin. Jill

      Reply
  9. Cara says

    July 3, 2019 at 4:00 pm

    In ur last potatoe without skins u soaked potatoes first. Is that necessary with this one?

    Reply
  10. Cheryl says

    June 26, 2019 at 9:56 am

    5 stars
    What a great recipe. Flavors were great. Ingredients simple. I added a couple of tablespoons of dill relish.

    Reply
    • Jill Selkowitz says

      June 26, 2019 at 2:26 pm

      Thank you, Cheryl. Jill

      Reply
  11. Tina Ballew says

    May 31, 2019 at 4:42 pm

    5 stars
    my family loves this recipe

    Reply
  12. Peggy says

    May 25, 2019 at 11:39 am

    So, the watergoes into the steamer With the potatoes and eggs?!

    Reply
  13. Wendy says

    April 27, 2019 at 1:31 pm

    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!

    Reply
  14. Michele M Lloyd says

    April 17, 2019 at 7:27 pm

    5 stars
    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!

    Reply
    • Jill says

      April 20, 2019 at 12:36 am

      Thank you, Michele. Jill

      Reply
  15. Katie says

    April 7, 2019 at 9:49 am

    How much water goes in the pot with potato’s and eggs?

    Reply
  16. Deborah Ferguson says

    November 4, 2018 at 7:19 pm

    5 stars
    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.

    Reply
  17. Eleanor says

    July 27, 2018 at 11:07 am

    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.

    Reply
  18. James Caroleo says

    June 3, 2018 at 12:57 pm

    5 stars
    After searching for a while I’ve decided on your recipe. Looks outrageously delish and will make asap.

    Reply
    • Jill says

      June 3, 2018 at 6:21 pm

      Thanks, James. Jill

      Reply
  19. Victoria says

    November 9, 2017 at 9:22 am

    5 stars
    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.

    Reply
    • Jill says

      November 10, 2017 at 10:23 pm

      Thanks, Victoria. Jill

      Reply
  20. Evlfred says

    July 30, 2017 at 9:01 am

    Would you soak the red potatoes like you do in the other potato salad recipe?

    Reply
  21. Tom says

    June 4, 2017 at 2:23 pm

    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!

    Reply
    • Jill says

      June 4, 2017 at 3:34 pm

      Hi Tom~

      Thanks for sharing your story with me. I am so glad you enjoyed the potato salad. Jill

      Reply
  22. Sharon says

    July 21, 2016 at 3:19 pm

    5 stars
    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!

    Reply
    • Sharon says

      July 21, 2016 at 3:20 pm

      Whoops I meant 3 eggs + 1.5 pounds of potatoes 🙂

      Reply
      • Jill says

        July 21, 2016 at 3:42 pm

        Hi Sharon~

        I knew what you meant. Hehehehehe.

        Jill

        Reply
    • Jill says

      July 21, 2016 at 3:41 pm

      Hi Sharon~

      Thank you for using my recipe. Glad you liked it. For a smaller recipe, less cook time would be good. 🙂

      Jill

      Reply

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