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Packed with potatoes, hard boiled eggs and a creamy classic dressing, Crockpot Express Potato Salad is a great side dish for any occasion!
Confession: I’ve never made potato salad before. Growing up, I hated both potatoes and eggs. As an adult, I’ve developed a taste for deviled eggs and potatoes aren’t “gross” anymore, so I actually enjoy eating potato salad. The downside, though, is that it takes a LOT of time and effort to make something so simple! Thankfully, Crockpot Express Potato Salad cuts way down on prep time.
The big time saver here is being able to cook both the potatoes and eggs together. Plus, steaming the potatoes just gives them a great texture that holds up well in potato salad. I overfilled my steamer basket just a touch, but it worked OK anyway.
This is a fairly basic recipe that you can adjust to suit your own tastes quite easily. I started with a recipe that my mom always made (before she gave up making because none of her children would eat it without gagging and complaining.) Then I read a few posts from people in my Crockpot Express Community Facebook group, as well as several other online recipes. Finally, I thought about what I like my deviled eggs to taste like and put all those flavors together to make Crockpot Express Potato Salad.
Crockpot Express Potato Salad
Ingredients
- 2.5 pounds potatoes, peeled and cubed (I used Russet baker potatoes)
- 6 eggs
- 1 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup finely cut red onion
- 2 tbsp dill relish
- 1 tsp celery salt
- 1/2 tsp onion powder
- salt and pepper to taste
- paprika optional
Instructions
- Add 1 1/2 cups of water to the inner pot and then place a steamer basket inside. Place potatoes in the basket and then add the eggs on top of the potatoes.
- Close and lock the lid, setting the steam release valve to closed. Press Steam and adjust time down to 6 minutes. Press Start/Stop. When cooking time is up, open the steam release valve to do a quick pressure release.
- Place the eggs in an ice water bath. Remove the steamer basket from the inner pot, sprinkle warm potatoes with salt and pepper and allow them to cool in the basket for at least 15 minutes. (Don't handle the potatoes too much while they are warm, or you'll have mashed potatoes instead.)
- While the potatoes are cooling, make the dressing: mix the mayo, mustard, onions, relish and seasonings in a small bowl and set aside in the refrigerator.
- Peel and slice the eggs. Add the cooled potatoes, eggs and dressing to a large bowl and gently fold together. Sprinkle with paprika if desired.
- Allow to cool in the refrigerator for at least 2 hours for best flavor and texture. Keep refrigerated after serving.
Notes
- celery
- green onion
- bacon
- apple cider vinegar (in the dressing)
- sweet relish (instead of dill)
Nutrition
I love the little pop of color that red onions add to this potato salad. If I’d had green onions in the house, I probably would have put a few on top as well. Feel free to adjust the recipe and add in your own favorite flavors!
For another great BBQ side dish you can make in your pressure cooker, check out these Crockpot Express Baked Beans!
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KathyMac says
Hi Nicole! Love my CrockPot Express.
I am curious if you have ever heard of using 1 part dill pickle juice to 3 parts water to cook the potatoes in? Recipe says it imparts a great unique flavor to them. Have you ever tried it?
Thanks!
Nicole Burkholder says
I haven’t tried that but it would certainly work. Seems like it would be salty, but it’s just for cooking, so I imagine it’s not too bad. Cool idea for pickle lovers 🙂
Michelle says
How about in a regular crockpot?
Nicole Burkholder says
You can cook potatoes in a regular crockpot, but it takes a really long time. I’ve never tried to hard cook eggs that way, though.
Chris A McGee says
We made this yesterday. Substituted white onion for red, and dried dill weed for dill relish, having neither red onion or relish on hand. Used about 3/8 tsp dill weed. It was great! Easy enough to do.
Nicole Burkholder says
Don’t you love the shortcut of cooking the potatoes and eggs together? That was a game changer for me! Your substitutes sound pretty tasty, too!
Nancy says
I halved the recipe and potatoes and eggs were undercooked. Next time I made it I increased the time to 7 minutes and eggs were even more undercooked. Could it be because I halved the recipe?
Nicole Burkholder says
The amount of food in the pot doesn’t usually make much of a difference, however, it CAN affect how quickly the pot heats up. (The more full it is, the longer it takes to heat up, so it’s cooking longer.) It does seem odd, though, because I’ve cooked just 2 eggs for 7 minutes and they are always done. I’m wondering if there’s something else going on with your pot? But to answer you question, if you are cutting a recipe down, you may want to add a little cook time to make up for the shorter preheat time.
Nancy says
Thanks. I will increase a bit for next time and see how it goes
Rosanne says
Just curious…we always leave peels on when cooking for potato salad…remove them when potato cools. Can I do that ?
Nicole Burkholder says
I’m assuming they are cut up already? I don’t see why not. That actually helps hold them together when you’re transferring them from the pot to the bowl to cool. Just be sure to clean them well before cooking then. 🙂 Cook time should stay the same, as long as they are cubed already.