Mary's Potato Salad, so easy using your Instant Pot!

Does your family love potato salad? Want a delicious yet easy-to-make potato salad? Mary's Potato Salad is the potato salad of my youth, with potatoes, eggs, onions, pickles, celery, and a delicious mustard dressing. Now made even easier with the help of your electric pressure cooker...

I have been eating this potato salad my whole life! And quite honestly like many, the potato salad I love is the potato salad my mom made! Not surprising because favorite family recipes will always play a role in our meal plans. There is nothing better than food memories to want to keep us cooking in the kitchen.

But if I may be completely honest, making Mary's Potato Salad was a messy job. First, the potatoes were boiled and allowed to cool down long enough to pick them up and scrape off the outside peel. Eggs were boiled separately, and like the potatoes cooled long enough to peel. And while I am being so honest I must admit that fresh eggs don't peel very easily and that was my least favorite part...but you know how it is if you want potato salad, and potato salad is on the menu, you make potato salad!

You know, for my whole life, I have looked forward to spring and summer weather just so I could make this potato salad. But here in Montana these last few years, I have learned that the easiest way to brighten up any cold and gray day is to make a meal that is a little out of the ordinary for the season. Yes, you guessed it, there is nothing better than pan-fried hamburgers and Mary's Potato Salad in the dead of winter! And with potatoes in the root cellar and a coop full of hens, it turns out great every time...

And then something wonderful happened. After mastering Mashed Potatoes in the InstantPot, I wondered about using my electric pressure cooker for some of the prep work for Mary's Potato Salad. And from there, the following technique was tried, and successful on the first go! It is quite easy, and even if you prefer your own potato salad recipe I think you will appreciate the updated ease of preparation by using your InstantPot and a timesaving way to cut the potatoes and eggs for your favorite potato salad...Come on along, I will show you!

Some thoughts on this recipe:

You can make this potato salad as chunky as you like, to make smaller pieces of potato and egg, simply turn the masher and cut through a few more times.

Use your favorite sour or sweet pickles. We use what we have pulled from the root cellar, so it is never the same salad twice, but it is always delicious!

You can make Mary's Potato Salad up ahead, it mellows perfectly in the fridge.

Ingredients needed for this recipe:

russet potatoes
eggs
sour/dill pickles
sweet/bread and butter style pickles
onion
celery
mayonnaise
sour cream
ballpark mustard
salt
pepper
granulated garlic powder

You will also need the following:

potato peeler
"S" shaped potato masher
kitchen knife
cutting board
Large stainless steel mixing bowl
2 c size glass measuring cup
silicone spatula
pressure cooker, electric or stove-top

Now we are ready to begin!

Mary's Potato Salad

from memory and my mom Mary

note: I used a 3QT model InstantPot

UPDATE: 03.21.2022

6 medium-sized russet potatoes

6 eggs

1 medium-sized onion OR a bunch of green onions

2 - 3 ribs of celery

1 c diced dill or sour pickles

3/4 c diced sweet pickles

2 T of the dill pickle brine

1 c mayonnaise

3/4 c sour cream

1/4 c ballpark mustard

salt

pepper

garlic powder

Peel the potatoes and cut lengthwise into quarters.

Break the eggs into the 2 cup glass measuring cup.

Place 2 cups water into the pan, add a trivet, then a steamer basket or steam pan to hold the potatoes and the eggs.

Place the measuring cup with the eggs in the center of the steam basket, then place the quartered potato pieces around the eggs.

Secure the lid, program to cook for 10 minutes, NPR rest for an additional 10 minutes.

Carefully open the valve, let the steam escape, and let the potatoes and eggs cool.

When cool enough to safely handle, remove from the pressure cooker.

Place the potato pieces into the bottom of a large stainless steel or glass mixing bowl.

Arrange the potato pieces in an even layer at the bottom of the mixing bowl. Using the potato masher, press down cutting the potato pieces into chunks, lift and cut down again until the layer of potatoes has been cut into pieces.

Push to one side, add the eggs, using the potato masher, but into pieces. Take a quick look for texture and if desired, cut through the potatoes or eggs to achieve the texture desired.

Set the cut potatoes and eggs aside. Peel and dice the onion or if using green onions, wash, dry, and slice thinly.

Wash, dry, and mince the celery. Chop both the sweet and sour pickles.

Add the onions, pickles, and celery to the bowl with the potatoes.

Season the potatoes and eggs generously with salt, pepper, and garlic powder.

Add the mayonnaise, sour cream, mustard, and brine from pickles. Combine all ingredients together.

Spoon into a serving bowl, dust with paprika if desired, and top with a celery leaf for color! Chill until serving time.

Storage options for Mary's Potato Salad. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe.

UPDATE: For your convenience, a "copy and paste" version of Mary's Potato Salad has been included below.

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Printable "copy and paste" version:

Mary's Potato Salad

from memory and my mom Mary

note: I used a 3QT model InstantPot

6 medium-sized potatoes