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Instant Pot/ Quick Cooker Deviled Egg Potato Salad

SarahBeth
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Course Sides
Servings 8 people

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!