My SIL is such a fabulous cook! She is always whipping up something delicious for her family. Today’s recipe is so tasty – and while it’s not your typical potato salad recipe – it is SO easy to make!
Potato Salad Recipe
Potato salad is one of those classic side dishes for just about any occasion. This potato salad recipe calls for a mix of veggies and delicious apples too. You can serve it warm or cold – it’s your choice!
Measurements with easy to follow printable directions are available at the bottom of this post.
Ingredients:
- 2 1/2 – 3 lbs red or yellow potatoes (skin on) cut into 1-inch cubes
- 1 small white onion, diced
- 6 – 8 hard-boiled eggs, sliced
- 1 large apple (I use honey crisp), diced
- (1) 16 oz frozen bag mixed vegetables (carrots, green beans, corn & peas)
- 1 cup (less or more) mayonnaise
- Kosher salt and black pepper to taste
How to hard boil eggs in the Instant Pot
In Instant Pot, add 1 cup water, and place eggs on a trivet or steamer rack in an even layer. Set manual cook for 5 minutes (high pressure). After pressure cooking, allow natural steam release for 5 minutes then release the valve (quick release). Next, carefully place the eggs in an ice bath and let them cool for another 5 minutes. Peel and use for the potato salad recipe.
Potato Salad Directions:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Fill the pot with cold water until the potatoes are covered. Set the pot over high heat and bring to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork-tender. You can also use an Instant Pot, add 4 cups of water, place potato cubes in the instant pot, and set manual cook for 4 minutes. Immediately release steam after the 4 minutes.
- Drain the potatoes. In a large bowl add cooked potatoes, stir in frozen vegetables. Then add diced onions, eggs, and apples. Mix in the mayonnaise (add little or a lot, it’s your preference on creaminess).
- Lastly, add salt and pepper. (I normally add 1 1/2-2 tsp kosher salt and 1 tsp ground black pepper).
- Serve warm or cold. Keep refrigerated in an airtight container for up to one week.
Related Recipes: Cauliflower Dill Pickle Salad, Best Broccoli Salad recipe, Quick Taco Salad, Baked Parmesan Tomatoes
Print the Potato Salad Recipe below!
Not Your Typical Potato Salad Recipe
Today’s recipe is so tasty – and while it’s not your typical potato salad recipe – it is SO easy to make!
Ingredients
2 1/2 – 3 lbs red or yellow potatoes (skin on) cut into 1-inch cubes, 1 small white onion, diced, 6 – 8 hard-boiled eggs, sliced, 1 large apple (I use honey crisp), diced, (1) 16 oz frozen bag mixed vegetables (carrots, green beans, corn & peas), 1 cup (less or more) mayonnaise, Kosher salt and black pepper to taste
Instructions
Cut the potatoes into 1-inch cubes and place them in a large pot. Fill the pot with cold water until the potatoes are covered. Set the pot over high heat and bring to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork-tender. You can also use an Instant Pot, add 4 cups of water, place potato cubes in the instant pot, and set manual cook for 4 minutes. Immediately release steam after the 4 minutes. Drain the potatoes. In a large bowl add cooked potatoes, stir in frozen vegetables. Then add diced onions, eggs, and apples. Mix in the mayonnaise (add little or a lot, it’s your preference on creaminess). Lastly, add salt and pepper. (I normally add 1 1/2-2 tsp kosher salt and 1 tsp ground black pepper). Serve warm or cold. Keep refrigerated in an airtight container for up to one week.
Recipe Notes
HOW TO HARD BOIL EGGS IN THE INSTANT POT
In Instant Pot, add 1 cup water, and place eggs on a trivet or steamer rack in an even layer. Set manual cook for 5 minutes (high pressure). After pressure cooking, allow natural steam release for 5 minutes then release the valve (quick release). Next, carefully place the eggs in an ice bath and let them cool for another 5 minutes. Peel and use for the potato salad recipe.
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Shelly Peterson says
This is different for sure but I would try it.
sheila ressel says
I love the addition of the mixed veggies. Can’t wait to try this.
Antoinette M says
Adding apple is an interesting twist in this recipe!