You can cook your potatoes and eggs the traditional way, but the pressure cooker is super handy, here, just like it is with mashed potatoes. You’ll need your potatoes to be chopped already, in order to cook them in the same short time as the eggs. If I’m using red potatoes I leave the peels on, and if I’m doing something like russets, I’ll peel them first.
The dressing is simple, classic flavors, and you can customize if you like. I use a mix of mayo and sour cream and I prefer mine really tangy so I usually add extra vinegar!
One tip I have for the sauce is that I always use grated onion. It gives such a better flavor than onion powder, but you don’t want big chunks of raw onion in there. So I literally take an onion and just grate it with a cheese grater and it gives you a kind of onion pulp that’s perfect for sauces. I also love my potato salad really crunchy so I’m all about the crispy celery and pickles.
And last of all, mix in those hardboiled eggs.
Super duper easy, perfect for pot lucks, bbq’s and summer meals!
