The Instant Pot is the answer to the easiest, most delicious Classic Potato Salad you’ve ever had. We’re nixing the mayo today to make a lighter, better tasting version.
I never make potato salad, ever, but you’ll bet your buns I take a scoop or two (or three) at every salad bar and family get together. I LOVE the tender potatoes, the crunchy celery, the creamy sauce, and that pretty dusting of paprika on top.
And FYI, yes, I’m the person that snags 3 of the 5 slices of boiled egg from the top of the salad. I also used to eat all the chocolate covered peanuts out of the Tin Roof Sundae ice cream as a kid. We’ve all got issues, don’t judge me.
Now after writing all that, I’m thinking, what a weird combo of ingredients that is and what genius ever thought they all belonged together. I mean, come on, potatoes and boiled eggs? Ridiculous. Also revolutionary.
So why didn’t I ever make it? I hate, yes HATE, boiling potatoes. And don’t get me started on the painful task of boiling eggs. It’s like going to the post office. You don’t really know why you hate it so bad, you just do.
Well as far as I’m concerned, my friend Barbara from Pressure Cooking Today did the world an incredible favor when she developed her Potato Salad technique. She cooks the potatoes and eggs up at the same time in the pressure cooker! The Instant Pot does all the work for you and cooks the potatoes and eggs to absolute perfection.
I decided to use this dream technique to demonstrate a classic, no mayo version of Classic Potato Salad, coming from my new favorite cookbook, 100 Days of Real Food: On a Budget. Lisa Leake is the creator of the blog 100 Days of Real Food and has inspired thousands, including my sister Cami and I, to make worthwhile changes to the foods we eat and feed our families. This is her third book and I was jumping up and down when I was asked to review it for you all.
Lisa’s goal with this new book was to show how you could cut out processed food without breaking the bank and prove it could also be incredibly delicious.
WHAT YOU WILL LOVE ABOUT 100 DAYS OF REAL FOOD: ON A BUDGET
- There is a section all about how to plan and budget for a “real food” lifestyle. Real food being defined as 100% whole grains, no refined or artificial sweeteners, locally raised meat, no fast food, no deep fried foods and beverages such as water, milk and occasionally juice, tea, or coffee (or Crio Bru in my case)
- It teaches tips and tricks on how to lower your grocery bill (swap dried herbs for fresh, chicken thighs for breasts, etc)
- Useful lessons on how to minimize waste
- Every recipe includes a shopping list with food cost totals. I love the fact that she shows the cost for an entire carton of eggs instead of only the 2 eggs that the recipe calls for. Those are real, honest numbers there!
- The recipes look delicious! I’ve got so many pages dog-eared I don’t even know where to begin. At the top of my list – Huevos Rancheros, Loaded Biscuits (cheese and bacon!), Apple Pie French Toast, Zucchini and Black Bean Enchiladas, and Baked Sweet Potato Taquitos
- Pictures! So many pictures! Every recipe has an image and often times a process photo along with it. There are also several pictures of Lisa with her family which really makes it feel real and personable
My goal for this review was to pick a recipe that I could easily adapt to the pressure cooker and the Classic, No Mayo Potato Salad was the winner!
WHY YOU WILL LOVE THIS EASY POTATO SALAD
- The pressure cooker takes away all guesswork. It will cook your potatoes to perfection
- The eggs practically fall out of their shell for you
- With a swap of sour cream (I used light) for mayo it’s even better for you
- Stores great! I served this at a family party (big hit!) and then happily ate the leftovers over the next couple days
HOW TO MAKE INSTANT POT POTATO SALAD WITHOUT THE MAYO
- Chop up your potatoes. Place them on a trivet inside the Instant Pot; top with eggs
- Let the pressure cooker do its thing
- Mix up your sauce, chop up your herbs, celery, and onions (I use Litehouse Freeze Dried Red Onions)
- Ice bath your eggs, behold your perfectly cooked potato cubes
- Peel your eggs, with one hand, if you want to show off
- Combine everything in a bowl and serve or chill for later
Easiest potato salad ever.
I will never pass on the assignment of potato salad to someone else, for as long as I live.
Whip yourself up a homey bowl of potato salad, top it with 20 slices of boiled egg and a sprinkle of coarse sea salt and paprika and dive in while perusing through this very smart, resourceful cookbook. It is such a treasure, especially for those who have the desire to eat healthier but think it’s beyond their grasp.
- Swap the celery for dill pickles
- Mash it up and serve it on toast
- Loaded Baked Potato Salad with ham, cheese, bacon, and chives with a homemade ranch dressing
- Take the flavors of these Buffalo Waffle Fries and Cilantro Lime Dressing and turn it into a potato salad!
TOOL USED TO MAKE INSTANT POT CLASSIC POTATO SALAD
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Instant Pot Classic Potato Salad – No Mayo
Easiest potato salad you’ll ever make plus healthier and lighter than most
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- 2 pounds red potatoes, unpeeled, cut into 1 1/2 to 2-inch chunks
- 3 eggs
- 2 celery stalks, finely diced
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh flat leaf parsley
For the Dressing
- 1/2 cup sour cream ( I used light)
- 1 tablespoon yellow mustard (I used 2 T)
- 1 tablespoon red wine vinegar (I used 2 T)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- ground black pepper
- Pour 1 cup of water into the pressure cooker pot and place steamer basket inside.
- Place cut potatoes on a steamer basket and top with eggs
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- While the potatoes cook, combine celery, onion, and parsley in a large bowl.
- In a small bowl whisk together sour cream, mustard, red wine vinegar, salt, paprika, and pepper.
- Add sour cream mixture to the large bowl with the veggies and stir to combine.
- When pressure cooking is complete, use a quick release.
- Remove the steamer basket from the pot and set potatoes aside to cool slightly. Place eggs in a bowl of ice and water for 5 minutes or so.
- Peel and dice the eggs, add eggs and the potatoes to the large bowl with the dressing. Gently toss to combine. Add salt and pepper to taste if needed.
- Serve immediately or refrigerate for up to 5 days.
- Russet or yukon gold potatoes can be swapped for red potatoes
- Great make-ahead side dish! It tastes just as good on day 5 as it does on day 1
- FYI: Total cost for this recipe is $7.31, per Lisa’s cookbook which includes leftover sour cream, celery, onion, and eggs
Keywords: instant pot side dish, potato salad, healthy side dish