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
- 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
- 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.
- green onion
- apple cider vinegar (in the dressing)
- sweet relish (instead of dill)
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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