This is an Instant Pot conversion of a recipe I’ve been using my whole adult life. A 90s girl at heart, this is the remix of that recipe. The celery seed in this recipe gives great flavor, without the crunch that makes kids cringe! All of the flavor, none of the effort.
- 3 lbs red potatoes, peeled and cut into quarters (I also use Russet)
- 4 eggs
- 2 cups water
- 1/2 cup Duke’s Mayonnaise
- 1/2 cup Miracle Whip Salad Dressing
- 1 tablespoon yellow mustard
- 1/2 red onion, minced ( or 1 tablespoon onion flake)
- 1/4 cup chopped fresh parsley (you can use dill, too)
- 1/2 tablespoon celery seed
- 1 1/2 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- Salt and pepper to taste
In the bottom of your pot, add the water. Place the trivet on the bottom, then a steamer basket (the trivet will allow you to easily lift out the basket). Add the potatoes. Set the eggs on top. Set for 6 minutes on Manual High Pressure.
While your pot comes to pressure, whisk together all the dressing ingredients. Prepare an ice bath for the eggs.
When the pot beeps, release the pressure (Quick release). Open, and place the eggs in the ice bath. Carefully lift out the steamer basket by the trivet handles. Rinse the potatoes with cold water until cool. Transfer to a large mixing bowl. Peel the eggs. Slice one egg and chop the rest.
Add the chopped eggs. Add the dressing a bit at a time and mix well. Don’t add all the dressing at once – sometimes I have a bit left over, depending on the amount of potatoes I made (or had on hand!).
Place sliced eggs on top.
To cut time, leave the red skins on for a more rustic salad! Hell, that’s the most time-consuming part of this whole recipe, anyway! Go on. Volunteer to make the potato salad for that party. They’ll be thankful you took the “burden” off them! *snicker*