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.
Equipment
Ingredients
- 2 lb (900 grams) potatoes waxy type such as Yukon gold
- 6 eggs washed
- 1 cup (240 ml) water
- 1 ¼ cups (310 grams) mayonnaise
- 2 teaspoons white vinegar
- 1 tablespoon (14.4 grams) yellow mustard
- ¼ cup sweet relish
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 green onions sliced
- 2 celery stalks diced
Instructions
- 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.
- Arrange the potatoes on the trivet or steaming basket (it’s ok if some fall in the water), and place the eggs on top. Secure the Instant Pot lid and adjust the valve to the sealing position.
- 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.
- 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. Taste the dressing and adjust seasoning if desired, but keep in mind that it will be strong before the rest of the ingredients are added and flavors will be balanced then.
- Transfer the eggs to an ice bath immediately preventing the eggs from becoming overcooked. And let them sit in the cold water for at least 5 minutes.
- Remove the potatoes and allow to cool for a minimum of 10 minutes or longer if possible.
- 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.
- 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.
Notes
- Choose potatoes that are waxy rather than starchy. In the US, this is Yukon Gold or white potatoes. In the UK, choose Maris Piper or King Edward. In Australia, try Desiree, Red Pontiac, or Sebago.
- The ice bath for the eggs is very important! If you don’t stop the cooking process, the eggs will continue to cook and end up dry and rubbery.
- You can still make this instant pot recipe if you don't have a steamer basket or trivet. Simply place the potatoes and eggs on the bottom of the pot. They may be a bit softer because they were touching the water, but still easy and delicious!
- For the best flavor, I suggest that you use regular full-fat mayonnaise for potato salad, but you can adjust the recipe to use reduced fat mayo if you would like to.
- Any type of mustard and relish can be used. Yellow mustard gives a zippy flavor, but Dijon mustard adds a different, more mellow one. Dill relish is tasty in place of sweet relish too. Use what you have at home already!
- Feel free to adjust the size of this recipe. As long as the potatoes are all cut to the same size, the cook time in the instant pot will stay the same. You can make more or less potato salad depending on how many servings you need and how big your IP is.
- To Store: Keep this potato salad refrigerated in a sealed container for up to 3 days. I do not recommend freezing this recipe.
Nutrition
Calories: 398kcal | Carbohydrates: 24g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 587mg | Potassium: 584mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/instant-pot-potato-salad/