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Farm Fresh Potato Salad

With the weather heating up, I like to find cooler meals and sides to eat, bonus points if I can make it without heating up my kitchen and use up something seasonal that I have on hand, in this case eggs. Making this potato salad in the Instant Pot helps me keep my house cool, and whip up this side in record time.


6 medium potatoes

6 farm fresh eggs

1 red onion, chopped

4 stalks celery, chopped

1 1/2 cup mayonnaise

2 tablespoons prepared mustard

1/2 teaspoon salt

1 tablespoon sugar

1/4 cup pickle relish

Old Bay Seasoning, or Paprika (optional)

Chopped Chives (optional)

Cube potatoes and place into Instant Pot. Layer eggs on top of potatoes, and add 2 cups water. Pressure cook for 5 min, allow 5 minutes natural release, then drain potatoes and eggs and transfer to ice water. *If you don't have an Instant Pot hard boil eggs, and boil potatoes in a sauce pan of water for about 20 min or until tender.

While potatoes and eggs are cooking chop onion, and celery.

In a seperate bowl mix mayonnaise, mustard, salt, sugar, and relish.

Once eggs and potatoes are cool, rinse in clear, cool water. Then peel and chop eggs. Combine eggs, potatoes, onion and celery in a medium serving bowl. Pour mayonnaise mixture over and toss to combine.

This recipe tastes best if allowed to sit and chill 6-24 hours before serving, but for those who are pressed for time, it is still great even if you can't wait.

If desired sprinkle with Old Bay Seasoning, or Paprika and chives to serve. (I've decided that chives are kind of like sprinkles for vegetables, and life is just better with sprinkles!)

Stay cool friends, and enjoy!

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