Deviled Egg Potato Salad

Deviled egg potato salad recipe takes a southern potato salad recipe and upgrades it with deviled egg-style flavor and it's a breeze to make.

Course Salad, Side Dish

Cuisine American

Keyword deviled eggs, potatoes, salad

Prep Time 15

Cook Time 12

Chill 2

Total Time 2 27

Servings

Calories 358kcal

To the inner pot of the cooker, add the manufacturer’s recommended amount of water for bringing the cooker to pressure, typically 1 to 1 ½ cups.
Place a steamer basket into the inner pot.
Sprinkle diced potatoes with salt.
Place the eggs in the shells on top of the potatoes. (don’t crack them open) If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
Place the lid on and set the valve to sealing.
Set to “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
Remove the eggs and place them in a bowl of ice water.
Transfer the potatoes to a colander or large bowl and sprinkle additional salt and then pepper over the top.
Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
Peel the eggs and dice them.
Add the eggs and celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes and stir gently to mix taking care to not smash the potatoes.
Garnish with a sprinkle of paprika over the top.
Refrigerate until ready to serve.
Best served cold after the flavors have come together in the refrigerator but can be served warm.

Place the diced potatoes and eggs into a stockpot and fill it with water to about 1 inch over the potatoes and eggs.
Add salt to the water according to your preference.
Over medium-high heat, bring the water to a boil.
Reduce the heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
Remove the eggs and place them in a bowl of ice water.
Transfer the potatoes to a colander or large bowl and sprinkle additional salt and then pepper over the top.
Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
Peel the eggs and dice them.
Add the eggs and celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes and stir gently to mix taking care to not smash the potatoes.
Garnish with a sprinkle of paprika over the top.
Refrigerate until ready to serve.
Best served cold after the flavors have come together in the refrigerator but can be served warm.