Classic Potato Salad Recipe

1. Start by cooking the potatoes and eggs. I prefer to cook them in the Instant Pot, but you can also cook them on the stove.

Instant Pot

1. To cook the potatoes and eggs in the Instant Pot, start by adding the trivet to the bottom of the pot. Pour in 1½ cups of water.
2. Stack the uncut potatoes in the Instant Pot (you can peel them before or after cooking). Stack the eggs on top of the potatoes and close the lid.
3. Set the Instant Pot to SEALING and cook on HIGH PRESSURE for 10 minutes.
4. QUICK RELEASE the pressure and open the lid. Immediately transfer the potatoes and eggs to an ice bath and allow them to cool.
5. Once cooled, peel both and cut into bite sized pieces.

Stove Top

1. To cook the potatoes and eggs on the stove top, start by peeling and dicing your potatoes into 1-2” sized pieces.
2. Place the cut potatoes into a large pot and cover with water. Put the pot on the stove and bring to a rolling boil until potatoes are cooked. You want them to still be a bit firm (think al dente) so that they hold up in the salad.
3. Drain them and set them aside to cool completely.
4. Place the eggs in a sauce pan and cover with water. Bring to a boil and boil for 10 minutes. Immediately remove from the heat and add them to an ice bath to cool. Once cooled, peel and dice them.

Potato Salad

1. In a large mixing bowl, combine the mayo, salt, pepper, mustard, relish, and sugar. Whisk together to combine until smooth.
2. Add the onion and celery to the dressing and mix.
3. Last, add in the cooled potatoes and eggs and fold them into the dressing until everything is fully coated in dressing.
4. Place the potato salad in the refrigerator until you're ready to serve it. It's best when refrigerated for 24 hours, but any time you can place it in there before serving is great.