Appetizers & Snacks, Side Dishes

Potato Salad

Step 1 of 8

Place potatoes, eggs and water in pot.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 2 of 8

Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 3 of 8

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 4 of 8

Drain the potatoes and eggs in a colander. Transfer them to a shallow bowl or pan and place in refrigerator to cool for 30 minutes.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 5 of 8

In a large mixing bowl, whisk together mayonnaise, relish, mustard, dill, salt, pepper, and onion powder.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 6 of 8

After the potatoes and eggs have cooled, peel the eggs, then use a fork to mash them well into the mayonnaise mixture.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 7 of 8

Fold in the potatoes. Mix well to fully incorporate.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Step 8 of 8

Serve immediately, or cover and refrigerate for serving later.

3 pounds baby red potatoes, cut in half or quarters
3 large eggs
1 cup water
1/2 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
2 tablespoons fresh dill, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Compatible with

Ninja Foodi™ 9-in-1 6.5QT Pressure Cooker & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Share this recipe

Related recipes

Dinner, Side Dishes

Warm Roasted Sweet Potato Salad

Dressings & Marinades, Lunch, Side Dishes

Asian Slaw with Ginger Peanut Dressing

Appetizers & Snacks

Deviled Eggs