Mom’s Easy Potato Salad Side Dish

Tips on how to make potato salad:

1. Be sure to chop the potatoes into bite sized pieces. The smaller they are, the faster they will cook!
2. This recipe doesn’t call for onions, but onions chopped really small make this recipe taste delicious!
3. You can make this potato salad with sweet or dill pickles. Both ways taste delicious!

what potatoes work best for this recipe?

For this recipe, we usually use russet potatoes. However, you could easily switch it up, and use any potato.

I have had this recipe with mini red potatoes and it was just as delicious, and worked out just as well. They also didn’t peel the potatoes (which I usually do) and it was yummy.

We wouldn’t recommend sweet potatoes with this recipe. The sweet and the tangy flavors might not pair very well together. For the best results we recommend using mini red potatoes, or russet potatoes.

How to make Instant Pot Potato Salad (Video)

Did you know that you can make this recipe in the INSTANT POT?

The difference when making it in the Instant Pot is how you cook the potatoes and eggs.

1. Cut your potatoes into bite sized pieces and put it in the bottom of your Instant pot. Place your eggs right on top of your potatoes.
2. Close the lid and put on Sealing. Push the manual button (or high pressure) and cook for 6 minutes.
3. Move the knob over to venting (or quick release)
4. Add the remainder of the ingredients just like in the recipe below!

You can cook the eggs and potatoes at the same time. Watch how to do it here:

These are my favorite recipes to make with Potato Salad:

• Mom’s Marinaded Chicken
• Citrus Marinaded Chicken
• Hawaiian BBQ Chicken Kabobs
• S’mores Bark
• Gooey Golden Graham S’mores Treats

Mom's Easy Potato Salad Side Dish

25 minPrep Time

25 minTotal Time

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Ingredients

• 8 potatoes, cooked and diced into bite size pieces
• 8 eggs, hard boiled
• 3/4 cup dill or sweet pickles, diced
• 2 celery stalks, diced
• 1 cup mayo (I like to use Light Miracle Whip... yes I'm a Miracle Whip girl)
• 2 to 3 Tablespoons yellow mustard
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• Salt and Pepper to taste
• Salad supreme seasoning, optional to sprinkle on top

Instructions

1. Bring two pots of water to a boil. In one pot boil your potatoes for about 40 minutes, or until fork can easily pierce through the potato. Drain water off of potatoes and let them cool. In the other pot boil your eggs for 15 minutes. When they are done, drain and rinse them under cold water. Put in fridge to cool.
2. Once done cooling, put your potatoes, diced celery, and pickles in a big bowl. Dice the eggs and add it to the bowl.
3. Sauce:
4. In a separate bowl mix your mayo, mustard, sugar, vinegar all together. Pour your sauce over the potatoes in the big bowl and mix. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with salad supreme. Can also save 1 hardboiled egg to slice and add it to the top.

Nutrition

Calories

2260 cal

Fat

114 g

Carbs

295 g

Protein

35 g

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7.8.1.2

1832

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