Rootitoot Potato Salad
A creamy, chilled potato-and-egg salad with plenty of diced vegetables, cooked eggs and potatoes together in the Instant Pot.
Ingredients
| 1 | red or yellow onion | |
| 0.25 cup | 60 ml | vinegar |
| 0.5 tsp | 2.5 ml | salt |
| 2 Tbsp | 30 ml | sugar |
| 3 lb | 1.4 kg | red-skinned or new potatoes |
| 1.5 cups | 360 ml | water |
| 1 tsp | 5 ml | salt |
| 8 | eggs | |
| 1 cup | 240 ml | Miracle Whip (or mayonnaise) |
| 0.5 tsp | 2.5 ml | dry (ground) mustard (or 2 tsp Dijon) |
| 0.25 tsp | 1.3 ml | curry powder |
| 0.5 tsp | 2.5 ml | celery seed |
| 0.5 tsp | 2.5 ml | salt |
| 0.5 tsp | 2.5 ml | pepper |
| 0.5 cup | 120 ml | diced celery |
| 0.5 cup | 120 ml | diced carrot |
| 0.5 cup | 120 ml | diced cucumber |
| 0.5 cup | 120 ml | diced radish |
| 1 cup | 240 ml | frozen baby peas |
Instructions
- Stir together the vinegar, salt and sugar until dissolved. Finely chop the onion and add it to this mixture and set aside.
- Peel the potatoes (or not, if you prefer) and cut into 1/2-inch cubes. Put 1 1/2 cups of water and the salt into the Instant Pot and toss in the potatoes. Put the eggs on top of the potatoes.
- Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 5 minutes.
- Whisk together one cup of the Miracle Whip or mayonnaise, mustard (dry or Dijon), curry powder, celery seed, salt and pepper. You can add the extra 1/4 mayo after the salad is assembled if needed but start with 1 cup. The vegetables will release moisture as the salad chills and you don't want it sloppy. Drain the onions and add to the dressing along with all the diced vegetables and peas (still frozen). Stir well.
- When the Instant Pot beeps that it's done, leave it for a 5-minute natural release and then flip the valve from Sealing to Venting for a quick release. When the pin drops, remove the lid.
- Remove the eggs and place them in an ice water bath or run them under cold tap water. Drain the potatoes and run under cold water as well.
- Peel and dice the eggs, leaving one or two whole to garnish the salad. Add the drained potatoes. Stir everything together and then taste and add salt and pepper if needed. Slice the reserved eggs as a garnish on top, cover and refrigerate for at least 2 hours.