Instant Pot Potato Salad
Spare yourself some time and one less dish to clean by co-cooking your potatoes and eggs together in the Instant Pot for this potato salad recipe. I stumbled upon this clever technique and gave it a shot. Not only did the potatoes and eggs come out flawlessly, but peeling the eggs was a breeze, simplifying the whole process. You're welcome to customize the ingredients to match your preferred potato salad, but I strongly endorse employing this approach for cooking your potatoes and eggs.
Ingredients
- 1 ½ cups water
- 2 pounds red potatoes, scrubbed and cubed
- 3 large eggs
- 2 stalks celery, chopped
- ¼ cup mayonnaise
- 2 green onions, chopped
- 3 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition
Calories: 163kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 72mgSodium: 184mgPotassium: 596mgFiber: 3gSugar: 2gVitamin C: 11mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!