The Best Old Fashioned Potato Salad
This potato salad was originally my mother-in-law’s recipe. She never wrote it down, so I was eventually able to reproduce it by trial and error. It is now a favorite within my family and I always get asked for the recipe.
Because I mostly cook by taste, and not by an actual recipe, I had never actually measured anything out or written it down. This past weekend, I actually took the time to measure everything and write the measurements down. So finally here is the recipe that everyone keeps asking me for. 🙂
I actually use my InstaPot to hard boil the eggs – 5 minutes on high pressure, leave for 5 minutes after timer goes off, then do a quick release, open and put eggs immediately into an ice water bath. You’ll get perfect hard-boiled eggs every time.
Once the eggs are done, and while they cool, I then peel and chop my potatoes into 1 inch pieces – try to be as consistent in the size as possible so that they cook evenly and you don’t have some over-cooked pieces and some that are hard. No-one likes biting into a piece of under-cooked potato in a potato salad.
I also prefer to use Yukon Gold potatoes for their creamy rich flavor and because they cook up and hold their shape better than russets. You can also use red potatoes if you prefer.
Fill your insta-pot with 4 cups of cold water and add 2 tsp of table salt to the water. You want to use cold water, so that by the time the insta-pot comes up to temperature you have enough time to cook the potatoes through.
Close the lid on the insta-pot and pressure cook at low pressure for 0 minutes (yes, that’s correct ZERO minutes), and do a quick release when done. Immediately release the pressure and carefully open the lid. The key here is that the get up to pressure time will take roughly 23-24 minutes, which is just the right amount of time to cook the potatoes through without overcooking them. Be sure to taste one of the potato cubes, however to make sure they are cooked through. If your potatoes are larger, they may need to sit in the hot water for a few more minutes to finish cooking.
The key to the dressing is using a combination of mayonnaise and whipped dressing (miracle whip), along with the mashed egg yolks from the eggs, and sugar to sweeten it. I use a food processor or blender to make sure the dressing is smooth. You can add milk to think the dressing out. You want to be able to coat the potatoes, but you don’t want the dressing runny. I prefer to use whole milk or half/half so that the dressing doesn’t get watery.
Old Fashioned Potato Salad
Ingredients
- 3 lbs Yukon Gold Potatoes (peeled and cubed into 1 inch pieces)
- 8 eggs – hard boiled
- 1 tsp salt
- ⅛ tsp pepper (or to taste)
- 1½ cup Mayonnaise
- 1 cup Whipped Dressing (Miracle Whip)
- ¼ cup sugar
- ¼ – ½ cup milk (just enough to thin out the dressing)
- ½ tbsp yellow mustard
- 1 bunch green onions (chopped)
Instructions
- Pressure Cook Potatoes: Add 2 tsp fine table salt, and 4 cups cold water in Instant Pot. Add cubed Potatoes
- Close lid and pressure cook at Low Pressure for 0 minute + Quick Release. Immediately release the pressure and carefully open the lid. *Note: the “get up to pressure” time will take roughly 23 – 24 minutes, and the potatoes will be done. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking.
- Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in food processor with chop blade installed. Pulse the egg yolks until chopped.
- Add the mayonnaise, whipped dressing, mustard, sugar (to taste), and salt and pepper, to taste to the food processor. I use a food processor or blender so you get a nice smooth dressing. If necessary thin the dressing with a bit of milk – you don’t want the dressing too thick but also not runny. You should be able to pour it without it running.
- Pour the dressing over the warm potatoes in large bowl. You want the potatoes to be warm so they absorb some of the dressing. Chop the egg whites and add them to the potatoes along with the chopped green onions.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend. Taste before serving, and add salt, pepper, sugar as needed.
Notes
- You want a slightly sweet (from the sugar), eggy type dressing, so don’t be shy with the eggs – I’ve used up to a dozen or more eggs with 5lbs of potatoes.
- I also use a combination of mayo and miracle whip to get the sweeter flavor.
