There are nearly as many recipes for potato salad as there are cooks in the world. Originally brought to the United States by German immigrants, it has become a classic side dish in just about every region of the country. There are myriad variations, of course, such as whether the dressing is oil-and-vinegar based or mayonnaise based. In the Southern U.S., where potato salad is especially popular, the mayonnaise version usually wins and often includes celery, onions, a touch of mustard, and chopped hard-boiled eggs. The true art is in achieving just the right ratios of these basic ingredients.
This is a classic recipe that doesn’t stray too far from the essential flavors. A few time-honored secrets come into play to make this version a real standout. One secret is using russet potatoes, which absorb the seasonings’ flavors more readily than waxier red or yellow potatoes. Another is tossing the cooked potato cubes with a bit of apple cider vinegar, which adds a little bite that cuts through the richness of the mayonnaise. Of course, the use of the Instant Pot is a modern twist—we love how easy it is to cook the potatoes and eggs together in the Instant Pot.