This easy version of creamy potato salad recipe is a traditional style salad, made with mayonnaise and a little sour cream and the perfect blend of spices! Better yet, the potatoes don't need to be peeled!
Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
To cook the potatoes (Instant Pot/Pressure Cooker method)
Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
To make the dressing for the potato salad:
In a medium sized bowl, combine mayonnaise (1.5 cups), sour cream (2/3 cup), sugar (3 T.), apple cider vinegar (3 T.), yellow mustard (2 tsp), dried minced onion (2 tsp). Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
Mixture will be very creamy but will soak into the potatoes as it sits.
Refrigerate overnight. Stir before serving and top with hard boiled egg slices and paprika.
* I like using Yukon Gold because they don't need to be peeled, however if that's your preference you certainly can!*To make this dairy free, omit the sour cream*Sugar can be omitted if desired.* Red wine vinegar can be used in place of apple cider vinegarCalorie count without hard boiled eggs