Potato Salad: An Instant Pot Story

Our Mom made a great potato salad, and I’m pleased to say that I’ve managed to recreate the recipe with a few of my own touches. Using the Instant Pot makes it even quicker and a guaranteed success.

Potato Salad

4 cups Yukon gold potatoes

2 eggs

1 cup Kewpie mayonnaise

1 tablespoon sweet relish

1 teaspoon yellow mustard

1 teaspoon rice wine vinegar

1 teaspoon dried dill

1/4 teaspoon + pinch salt

1/8 teaspoon pepper

Peel, cube into bite-sized pieces, and rinse the potatoes. Put about a cup of water into your Instant Pot and place a steamer basket with the potato cubes in. Place the two eggs on top of the potatoes. Cook them for 5 minutes on high pressure and allow about two minutes of natural pressure release before venting.

Cool, peel, and dice the hard boiled egg finely.

Combine the remaining ingredients to make the dressing.

IMPORTANT Do not under any circumstances substitute ordinary mayonnaise for the Kewpie. There is no comparison and no excuse since you can get it at any grocery store with a good Asian food selection, have it delivered by Amazon, or go to an Amazon Fresh. Also, don’t substitute for the rice wine vinegar. Just don’t do it.

Add the dressing to salad and toss very lightly to avoid smushing all the lovely potato cubes.

Place in the refrigerator for a couple of hours to chill for the absolute best result.