Description
Creamy instant pot potato salad brings summer picnic memories to life with its tangy dressing and perfectly tender potatoes. Cool and refreshing, this classic side dish delivers comfort and flavor in one delightful bite you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) Yukon gold potatoes, peeled and diced
- 4 large eggs
- 1 cup (240 milliliters) mayonnaise
Seasoning and Flavoring:
- 1 tablespoon (15 milliliters) yellow mustard
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1/2 cup (60 grams) celery, finely chopped
- 1/4 cup (40 grams) red onion, finely chopped
Liquid and Seasoning:
- 1 cup (240 milliliters) water
- Salt to taste
- Pepper to taste
Instructions
- Fill Instant Pot with potatoes and water, strategically positioning eggs atop the potatoes for simultaneous cooking.
- Secure lid and activate high-pressure mode for precisely 4 minutes, ensuring even cooking of potatoes and eggs.
- Immediately release pressure and transfer eggs into an ice bath to halt cooking and facilitate easy peeling.
- Thoroughly drain potatoes and allow them to cool to room temperature, preventing potential mushiness.
- Carefully peel eggs and dice into uniform, bite-sized pieces.
- Create a creamy dressing base by whisking together mayonnaise, mustard, vinegar, salt, and pepper in a spacious mixing bowl.
- Gently fold potatoes, chopped eggs, crisp celery, and finely diced onion into the dressing, ensuring each ingredient is evenly coated.
- Refrigerate salad for at least 30 minutes before serving to enhance flavor melding and allow ingredients to chill thoroughly.
Notes
- Adjust cooking time for different potato sizes to ensure perfect texture, with smaller chunks needing less pressure cooking time.
- Create a lighter version by swapping mayonnaise with Greek yogurt or low-fat sour cream for a healthier alternative.
- Elevate flavor by adding fresh herbs like dill or chives, which bring brightness and complexity to the classic potato salad.
- Make it gluten-free by carefully selecting mustard and checking ingredient labels to avoid cross-contamination.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 155 mg