Pressure Cooker Summer Picnic Potato Salad is quick, easy and ready in less than 30 minutes. My secret ingredient makes this the best Potato Salad around.
In 1977, I met Carol Mackay at a CFA cat show, when I showed up with my Tonkinese cat, Oliver, totally uninformed about what it was like to show cats.
One of the Tonkinese breeders who was very nice to me and helped to learn the ropes, was Carol. Most of the Tonk owners benched together and brought lots and lots of food to each show. Of course, since I love to cook, I quickly bought a large cooler and stocked it with all kinds of goodies, which I shared with the rest of the Tonk breeders.
We all had our specialties. Carol’s was Deviled Eggs and she always brought a huge tray of Deviled Eggs. They were the best Deviled Eggs I had ever had and she always offered them to me first, to make sure I got one, or two…..
Sadly, Carol died, much too early, of stomach cancer about 15 years ago and she is very missed. The dressing of my Potato Salad, reminds me of Carol’s Deviled Eggs.
This Pressure Cooker Summer Picnic Potato Salad is different from my Classic Red Bliss Potato Salad, so that you can change up the taste, or even serve both.
If you want a healthier option, try my Potato Salad with Carrots, so that you have a vegetable with your Potato Salad.
For really delicious Potato Salad, make sure to soak the potatoes in water for 30 minutes to remove some starch. If you like the skin, leave it on the potatoes. I switch back and forth, whatever the mood strikes.
Make sure the legs on your steamer basket is high enough so that the potatoes don’t sit in the water.
Whisk up the dressing ingredients and place in the refrigerator.
I love using my Homemade Seasoned Salt in place of regular salt. There are a nice combination of seasoning, including celery seed, which gives the potato salad a wonderful taste.
This is where my recipe really stands out, among others with similar recipes. It really kicks up my Pressure Cooker Summer Picnic Potato Salad to a whole other level!
Try it and let me know what you think. Otherwise, just use plain ole table salt. 😉
After the potatoes and eggs have cooled, gently fold the dressing into the warm potatoes and gently mix in the eggs. Sprinkle with Paprika.
This Pressure Cooker Summer Picnic Potato Salad pairs nicely with My Favorite BBQ Baby Back Ribs.
- 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
- RSVP Stainless Steel Strainer Basket
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- This Old Gal’s Homemade Seasoned Salt
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Here’s the handy printable recipe:
- 2 -2.5 pounds Russet Potatoes (peeled/cubed)
- 1 1/2 cups Water
- 4-5 Eggs
- 3/4 cup Mayonnaise
- 2 Tablespoons Fresh Parsley (chopped)
- 2 Tablespoons Dill Pickles (chopped)
- 1 stallk Fresh Celery (chopped)
- 1/4 cup Scallions (chopped)
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Fresh Dill Weed (optional)
- 1 teaspoon Homemade Seasoned Salt (or to taste)
- 1 teaspoon Dill Pickle Juice
- 1 teaspoon Sea Salt
- 1/2 - 1 teaspoon Paprika
Place raw potatoes in water and allow to soak for 30 minutes. Drain and place potatoes and eggs into steamer basket and place into Pressure Cooker cooking pot with water underneath.
Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes.
When Beep sounds, do a Quick Release. Place eggs in a bowl of cool or ice water. Place potatoes in a large bowl.
Mix together dressing ingredients and pour over potatoes. Carefully, incorporate dressing though out potatoes. Peel eggs, chop and add to potatoes and gently combine. Sprinkle with Paprika.
Cover the bowl and place in refrigerator to chill, until ready to serve.
Sweet relish can be substituted for the Dill relish.
If you prefer not to use pickles, a stalk of diced celery is a nice replacement.