Potato and Egg Salad

Cook time

4 minutes




  • 1 cup water
  • 2 tsp salt
  • 1.4kg Desiree potatoes, cut into 3cm cubes
  • 6 eggs
  • ⅓ cup finely diced dill pickle
  • ¼ cup finely chopped red onion
  • 1 stalk celery, finely diced
  • ¼ cup chopped fresh parsley (optional)
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp sugar


  • Prep Time: 10 minutes
    Cook Time: 4 minutes
    Serves: 8
  • Step 1 Combine water and 1 tsp salt in Cooking Pot. Add potatoes; place whole eggs on potatoes. Cook on STEAM 4 minutes; quick release pressure.
  • Step 2 Place eggs in bowl of cold water with ice cubes. Drain potatoes in colander; let stand 10 minutes or until potatoes have cooled slightly. Peel eggs and coarsely chop. Place in large bowl; add pickle, onion, celery and parsley, if desired. Add potatoes; gently mix.
  • Step 3 For dressing, whisk mayonnaise, mustard, vinegar, sugar and remaining 1 tsp salt in medium bowl. Pour over potato mixture; mix gently. Refrigerate until cold.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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