I've made so many potato recipes over the years. This Classic Potato Salad is my Grandmother's family recipe and dubbed the BEST Potato Salad ever. I've converted this Classic Potato Salad Recipe for the Instant Pot / Pressure Cooker and it's so easy to make. Grandma would be proud!
Wash and quarter New Potatoes. Making sure potatoes are cut in similar sizes
Place potatoes in Pressure cooker with just enough water to cover on top
Grease a small metal bowl, crack 4 eggs and place on trivet on top of potatoes and water.
Set Pressure Cooker to Manual/High for 4 minutes. Quick Release Pressure.
Remove Eggs and trivet and drain potatoes
Put potatoes in a larger bowl and smash about ⅓ of the potatoes. This is optional but gives added texture to the potato salad.
Allow potatoes to cool for 50 minutes
Flip eggs out of pan onto a plate and allow to cool. Then slice and dice to desired size
Wash and dice Celery and Green Onions
In a separate bowl combine : Mayo, Miracle Whip, Sweet Pickle Relish, Garlic Powder, Celery Seeds, diced celery, diced green onions, Apple Cider Vinegar, Salt and Pepper and mix to combine.
Pour mixture over cooled potatoes and add diced cooked eggs. Gently stir to combine.
Store in refrigerator
Add additional Salt and Pepper to taste
Garnish with a sprinkle of Smoked Paprika
Potatoes can be cooked on the stove by adding to a pot of water and boiling until soft and tender. Rinse and drain and continue directions aboveHard Boil Eggs on Stove: Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat. Boil for 6 minutes over medium-high heat.