My mother-in-law Rachel taught me how to make tasty potato salad. The only changes I’ve made is in using a pressure cooker for the potatoes and eggs. It may not read like a “hasty” recipe, but the time saved is in organizing the steps. So here are the step-by-step instructions for her recipe. Try it for your next pot luck dinner or picnic.


Hasty Tasty Potato Salad


  • 6 large potatoes
  • 4 eggs
  • 1 onion, chopped (sweet onion is best)
  • 4 ribs celery, chopped
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. apple cider vinegar
  • Pepper to taste
  • Paprika for garnish (optional)


  1. Cut potatoes into quarters or 2″ sections. No need to peel. Place in a steaming basket or trivet over 1 cup water in a pressure cooker.
  2. Secure lid to pressure cooker and cook for 7 minutes stovetop or 10 minutes electric.* Allow pressure to drop on its own for 10 minutes before releasing.
  3. Meanwhile, prepare dressing in a large bowl by whisking together mayonnaise, mustard, salt, sugar, and apple cider vinegar.
  4. Carefully remove cooked potatoes from the pot and remove peels (they’ll slip off easily). Cube potatoes and add them to the dressing. Gently toss.
  5. Rinse pressure cooker pot and add another cup of water. Place 4 eggs on trivet or steamer basket, secure lid, and cook under pressure for 2 minutes, electric or stovetop. Allow pressure to drop completely on its own.
  6. While eggs are coming to pressure, chop the onion and celery. Add to the potatoes and dressing.
  7. Remove eggs (after pressure drops completely) from pot and place in cold water.
  8. Peel and chop or slice eggs. Gently toss with the potatoes, onions, and celery.
  9. Sprinkle with pepper and paprika, cover, and refrigerate. (Flavors are best if potato salad is made a day ahead)

*Electric pressure cookers do not reach the pressure levels of stovetop pressure cookers, so you need to adjust the time for many recipes.