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Southern Potato Salad (Instant Pot & Stove Top)

This tangy, flavorful, and delicious southern potato salad is a must at potlucks!  It’s so versatile that it’s perfect for summer days or any Holiday dinner.  You can make this in the Instant Pot (Pressure Cooker) or on the Stove Top.

Perfect for Summer

Whether you’re making this southern potato salad in a pressure cooker or on the stove – it’s the perfect dish to make for a potluck.  It’s a dish that is best served cold, making it stressfree when transporting it to the party – there’s no need to reheat!  

Southern Potato Salad with red and white checkered background.

 

Instant Pot Southern Potato Salad

When it’s hot outside, no one wants to stand at the stove and babysit, or even turn the stove on at all.  If you’re like me, I prefer to keep the oven off in the summertime to keep the heat out of the house!  

Making potato salad in the Instant Pot is done in one pot, at the same time, how easy is that!  A huge plus is that the Instant Pot doesn’t produce any heat when cooking, make it the perfect summertime appliance

Related:  Instant Pot Sweet and Savory Pulled Pork

Southern Potato Salad with red and white checkered background.

 

Stove Top Southern Potato Salad

If you don’t have an Instant Pot or just prefer using the stove top, you’ll need to make the potatoes in one pot and boil the eggs in another. 

To boil the eggs, place them in a medium pot with enough water to cover them.  Boil for 10 minutes and then remove them to an ice bath.

TIP:  Fill a bowl with ice and cold water and add the cooked eggs to the bowl for at least 5 minutes.  This will help prevent the egg yolks from changing color. 

To boil the potatoes, clean and slice the potatoes into 1-inch cubes.   Add them to a pot large enough to hold them and add enough water to cover the potatoes.  Boil for about 10 minutes and check the potatoes to see if they are fork tender before removing from heat.  You will then drain the potatoes and allow them to cool.  

 

Best Served Chilled

This Southern Potato Salad is best served chilled.  By allowing the ingredients to sit for at least an hour in the refrigerator, the ingredients marry together for optimal flavor.  You can serve it warm if you want, but the flavors will not be to their full potential.  

Southern Potato Salad on a fork with red and white checkered background

 

Yield: 8 servings

Southern Potato Salad (Instant Pot & Stove Top)

Southern Potato Salad (Instant Pot & Stove Top)

This tangy, flavorful, and delicious southern potato salad is a must at potlucks! It's so versatile that it's perfect for hot summer days or any Holiday dinner. You can make this in Instant Pot (Pressure Cooker) or on the Stove Top.

Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Instructions

Pressure Cooker Instructions

  1. Place the 1 cup of water into the Instant Pot and place the steamer inside.
  2. Place the cubed potatoes into the Instant Pot and lay the 3 eggs on top.
  3. Close the lid and set the Instant Pot on MANUAL/PRESSURE COOK for 5 minutes.
  4. During this time, combine the mayonnaise, mustard, paprika, pickle relish, apple cider vinegar, and the diced onion. Set aside.
  5. Prepare an ice bath for the eggs by adding together ice and water in a small bowl.
  6. Once the Instant Pot is done cooking, do a QUICK RELEASE and remove the lid. Make sure it is done venting completely before removing the lid.
  7. Carefully remove the eggs from the pot and add to the ice water.
  8. Remove the steamer basket from the Instant Pot and allow to cool.
  9. After 5 minutes, peel the eggs and dice them into small pieces.
  10. Add the mayonnaise mixture to the potatoes and stir in the eggs.
  11. Mix in the chopped bacon and garnish with paprika and parsley.
  12. Salt and pepper to taste.
  13. Cover and chill in the refrigerator for at least an hour before serving.

Stove Top Instructions

  1. Place two pots on the stove top.
  2. Add 3 eggs to one and the cubed potatoes to the other.
  3. Add enough water to cover the ingredients in both pots and boil for 10 minutes.
  4. After the time for boiling is up, remove the eggs and place in an ice bath.
  5. Drain the potatoes and set aside to cool.
  6. After 5 minutes, peel the eggs and dice them into small pieces.
  7. Add the mayonnaise mixture to the potatoes and stir in the eggs.
  8. Mix in the chopped bacon and garnish with paprika and parsley.
  9. Salt and pepper to taste.
  10. Cover and chill in the refrigerator for at least an hour before serving.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving: Calories: 241Total Fat: 10.2gSaturated Fat: 2.3gUnsaturated Fat: 0gCholesterol: 73mgSodium: 364mgCarbohydrates: 30.8gFiber: 3gSugar: 5.4gProtein: 8.1g

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Instant Pot Southern Potato Salad

Jennifer Tammy

Sunday 9th of June 2019

This southern potato salad looks amazing! I would have never thought to add pickle relish to my salad - is that just normal green relish?

Dana

Monday 10th of June 2019

I believe it is, I've always known it as pickle relish, though. :)

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