Instant Pot  Potato Salad

Instant Pot Potato Salad is the easiest way! The potatoes and eggs are cooked together in the same pot, without overheating your kitchen.

Why You Should Try This Recipe:

- An easy one-pot potato salad recipe - You can make this just about anywhere - Easily adaptable to make your potato salad recipe using this Instant Pot cooking method

Key Ingredients:

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potatoes - green onions  eggs - celery   mayonnaise - sweet relish mustard

Let's make it!

This tasty potato salad is perfect for BBQs, picnics, or casual dinners.

1

Start by washing and peeling the potatoes, then dice into medium sized cubes. Place a steaming basket or a trivet in the Instant Pot, and add 1 cup of water to the bottom of the pot.

2

Arrange the potatoes on the trivet or steaming basket, and place the eggs on top. Secure the Instant Pot lid and adjust the valve to the sealing position.

3

Press on 'Pressure Cook/Manual' function, set at high pressure for 3 minutes. Allow the Instant Pot to come to pressure and cook, when it’s done, do a quick pressure release and remove the lid.

4

Immediately place the eggs in an ice bath to stop the cooking process. Allow the potatoes to cool down at room temperature for at least 10 minutes.

5

As the Instant Pot cooks the potatoes and eggs, make the dressing. In a large salad bowl, whisk together mayonnaise, mustard, sweet relish, vinegar, salt, and pepper. And you can add an optional 1/2 teaspoon of sugar if desired.

6

Remove the eggs from the ice bath, and dice them

7

Add the potatoes to the dressing, and gently stir with the dressing until the potatoes are coated. Then add the diced eggs, celery, and green onion and give everything a gentle stir until well combined.

8

Chill the salad in the fridge for at least one hour before serving. The longer it sits in the fridge, the better the flavor is. Garnish with a sprinkle of smoked paprika before serving.

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More Recipes:

Red Potato Salad

for more recipes visit littlesunnykitchen.com

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