You’ve been asked to bring a cold, side-dish to the cook-out and you can’t decide what to make. You love the tangy but cool bite of a deviled egg but also love that creamy, comforting texture of a good ol potato salad. Either one is going to compliment those baked beans beautifully but like the last episode of the Bachelor your heart is having trouble choosing which path to take, knowing you’ll be breaking a heart no matter the choice. But better than Neil Lane or his couture could ever be, I’m gonna show up for you big here and tell you that YOU DON’T HAVE TO CHOOSE! You don’t have to break hearts. No. You can have both, together, forever, amen. And also…calm down. <—It’s just a barbecue ok?!
Today I’m going to be showing you a recipe that will combine two ultimate cook-out favorites: the deviled egg and cold potato salad –and turning them into a one pot (one bowl) wonder using your Instant Pot or Quick Cooker. With only a 4 minute process time, this is so simple and easy to make ahead, in fact, next day potato salad is ALWAYS better, IMO.
Let’s talk just potatoes first.
I don’t peel them, like ever. It’s a time suck and I honestly don’t mind them in my salad. My mother-in-law makes THE best creamy mashed potatoes with browned-butter and for that she does peel them, hence why I don’t make that very often (hello instant flakes).
But if you’re leaving the peels on especially, it does matter which type you use. I prefer reds or creamers. They’re thin skinned plus add a nice color and texture too. In reality, you can use just about any potato you want here. Cut them up into half-inch cubes and toss them into your inner pot of your electric pressure cooker. Add 1 cup of water or broth if you want to up the flavor and season with a nice, four-finger pinch of salt. Remember, these starchy potatoes will soak up salt!
Cook the potatoes and eggs, together.
Say what?! Yes. You CAN do this. I told you we were bringing it all together, didn’t I?!
Now take 6 whole, fresh eggs and lay them gently on top of your potatoes in one layer. Tuck them in for a quick little siesta, put your lid on and set for high pressure for 4 minutes. Mine takes about 10 minutes to build up before the countdown from four minutes starts, just FYI. When time is up, immediately do a manual release. You don’t want your potatoes too mushy!
A note on my Quick Cooker.
I have the Pampered Chef version of the Instant Pot. I have loved it from day one. I’m not a consultant (anymore) but still love the company and their products. I can’t vouch for the Instant Pot brand but have friends and family that love it, I know it’s wildly popular! Specific directions for Quick Cooker are as follows: Custom + Time + Down Arrow to 4 Min + Start. When the timer beeps, push the vent button open and wait until the red pin drops before attempting to open the lid.
[If you make this with your Instant Pot, let me know in the comments! The times should be the same, most IP recipes I follow for my Quick Cooker work out so they should also work in reverse order!]
Let it chill.
You’ll probably need a hot pad for this, but carefully pick up your inner pot and dump out your potatoes and eggs onto a large sheet pan. Keep any starchy liquid with it. That’s going to help make it even creamier!
Pop your sheet pan in the freezer for 30 minutes or so until you can handle the eggs to peel them and the potatoes are cooled.
Make the dressing.
These flavors right here, are the heart of the marriage between the deviled egg and the potato salad. Our dressing has mayo (for the tang) and sour cream (for more tang and cream factor) then the BEST mustard: a coarse-ground dijon. Of course, you could sub any mustard here but I’m telling you, this one is hard to beat!
It’s then seasoned with some apple cider vinegar, sugar, celery salt, onion powder, garlic powder, paprika, and black pepper. Can you see how we’re bringing together those classic flavors as one happy family?!
Mix everything together well in a large bowl and let it chill in the refrigerator until your potatoes & eggs are ready!
But wait, you’re missing the pickles.
Stop right there and hold the phone.
To Whom it May Concern:
Do not ruin my potato salad or deviled eggs (or pasta salad for that matter) with crunchy things. No raw onion, celery, pickles or relish allowed. You have all the flavor you need from those (vinegar, onion powder, celery salt) above. Keep your pickles to yourself and don’t defile creamy things with crunchy things, thank you. Each has its own place and together ain’t it.
Sincerely,
A Recovering Texture-Phobe
P.S. Okay. I’m kidding, put chopped pickles or relish in if you must, but don’t bring it to my barbeque. (Just kidding again…sort of) I mean, I’ll still eat it out of politeness.
Now, put it all together.
Once you can handle the eggs, rinse, peel them, and then give them a rough chop. Scoop up the potatoes and toss them into the bowl of dressing. Add in the eggs and give everything a stir, making sure the dressing is coating all the ingredients evenly. Then for a finishing touch, you can sprinkle a little paprika on top or fresh herbs as desired.
Cover and let it keep on chilling all together in the fridge. I love making this several hours ahead or even a day before. As it sits, it gets better!
If you prefer to watch the video version of this recipe, check out this one where it was featured as we shared our 5 best tips for making family mealtime more meaningful.
Instant Pot/ Quick Cooker Deviled Egg Potato Salad
Ingredients
Potatoes and Eggs
- 6 cups red potatoes diced
- 6 large eggs
- 2 cups water
- 1 tsp salt
Dressing
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp coarse dijon
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red paprika plus more for topping
- 1/4 tsp black pepper
Instructions
- Add potatoes, water, and salt into the inner pot of the pressure cooker. Lay eggs on top of potato bed then cook on HIGH pressure for 4 minutes with a manual release.
- Carefully dump the hot potatoes and eggs onto a sheet pan [including the starchy liquid, it will make your salad creamier] then pop it into the freezer for 20-30 min or until the eggs are cool enough to handle.
- Meanwhile, prepare the dressing by combining all the ingredients in a large bowl and stirring well. Let it chill in the refrigerator until you're ready to use it.
- Peel the eggs and roughly chop them, and add them to the bowl of prepared dressing.
- Dump in potatoes and stir together until everything is coated well. Top with extra hard-boiled egg slices, more paprika, or fresh herbs like parsley, chives, etc.
- Allow it to chill in the refrigerator for at least 2-3 hours before serving. I prefer making mine 12 hours to 1 day ahead of time for the best results! Enjoy!
