My Dad’s Sweet and Tangy Potato Salad was always the best. It has been known to convert more than a few non-potato salad eaters. You may call it Sweet Pickle Potato Salad, but to us, it will always now be called Grandpa’s Potato Salad. It’s lovingly made with hard-boiled eggs, onion, sweet pickles and Miracle Whip. I can’t wait for you to give it a chance because it is full of surprises. While my dad never used an Instant Pot, I have now learned to love making it in mine.
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Growing up, my dad was the potato salad maker in our house. I’m not quite sure how that came to be, but I’m guessing that it was because he was pretty particular about certain things. And, it just had to be made THIS way.
My dad and I were close, really close. I miss you, Dad. I miss you tons.
And, since we’re having a little chat, Pops, Happy Birthday and Father’s Day.
His birthday was June 9th so we always celebrated a combo birthday/Father’s Day with a picnic at a park. And, it had to include Sweet & Tangy Potato Salad and strawberry shortcake. The other menu items didn’t really matter.
He used to make the potato salad with me at his side. I’d scoop the tangy Miracle Whip, sprinkle salt and pepper, and stir. And, as soon as I was old enough to hold a knife, I was helping him with the dangerous stuff … cutting potatoes, sweet pickles, and onions.
The Trick to Sweet Pickle Potato Salad
His potato salad isn’t like anybody else’s. At least I thought that until I made a new friend several years back and I swear she had snuck into my kitchen and robbed the fridge. Her potato salad was almost identical to ours. That one event sealed our friendship. I knew that if we had the same taste in potato salad, then we had to be kindred spirits.
In my extended family now, the potato salad is a responsibility that belongs only to me. I bring it to potlucks where my nieces, nephews, and kids say things like, “Is that Grandpa’s potato salad?” It truly makes my heart dance a jig when I hear it. I know it’s a recipe that will forever carry on.
When you make this recipe, it’s the perfect time to try out This Magic Egg-Peeling Trick. The video will blow you away.
With 20 years of potato salad duty under my belt, the recipe has just been in my head. I know what it takes to make it and can pull it off without following a recipe. We used to use 5-10 lbs. of potatoes, a dozen eggs and a whole jar of sweet pickles. But, now, I have finally reduced it to a manageable size and written down all the measurements.
And, fortunately, you’re in luck because I’m sharing this Sweet and Tangy Potato Salad recipe with you.
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Grandpa’s Sweet & Tangy Potato Salad
It’s really best to start your potato salad the day before you plan to serve it in order to give plenty of time for things to cool. If you can’t do that then get your potatoes and eggs cooked first thing in the morning, spread them out and cool them right away. It will take a couple hours for them to cool completely.
Start by Peeling Your Potatoes and putting them in the Instant Pot. Then nestle the eggs on top of the potatoes. Feel free to boil your potatoes and eggs on the stovetop if you prefer. Add one cup of water, then set your Instant Pot on Manual for 5 minutes, allow 10 minutes Natural Release, then Quick Release the rest of the way.
Peel and finely chop the eggs. Look at the way I peel hard-boiled eggs in this video.
Stir the eggs and Miracle Whip into the rest of the ingredients. Taste for salt and refrigerate until serving time.
To make your potato salad presentable for a picnic, reserve one of the eggs and use one of these to slice it up. Then arrange the slices on top and sprinkle with Paprika.
Now, sit back and watch as people devour.
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Grandpa's Sweet and Tangy Potato Salad - Instant Pot
This potato salad gets its extra kick from sweet pickles and tangy Miracle Whip. After you try this you'll never be able to go back to that dull mayo and dill pickle potato salad again.
- 6 Large Potatoes, diced 1 inch.
- 6 Large Eggs
- 1 Cup Water
- 4 Tb. Sweet Pickle Juice
- 6 Sweet Pickles, diced
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 2 Tb. Yellow Mustard
- 1 Medium Onion
- 1/2 Cup Miracle Whip
Peel the potatoes, dice them, and place them on a steamer basket in the Instant Pot. Nestle the eggs on top and pour 1 cup of water into liner of Instant Pot. Seal lid and use Manual Setting for 5 minutes.
When Instant Pot alerts that it is finished, allow a Natural Release for 10 minutes, then carefully vent the pressure cooker.
Remove cooked potatoes and eggs to a large bowl and place in the refrigerator until cool.
Remove eggs and set aside.
Sprinkle the potatoes with pickle juice, salt, and pepper, then stir in mustard, diced pickles and onion.
Peel and finely chop the hard-boiled eggs. See this crazy way to peel the eggs.
Stir the eggs and Miracle Whip into the rest of the ingredients. Taste for salt. Refrigerate until serving time.
Optional: Slice one of the eggs and arrange on top. Sprinkle with Paprika.
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