Instant Pot Potato Salad
Achieve restaurant-quality potato salad with ease using the Instant Pot. This streamlined method cooks tender Yukon Gold potatoes and hard-boiled eggs simultaneously, locking in perfect texture without the hassle of a boiling pot. Creamy, tangy, and crunchy, this recipe is a must-have for summer cookouts and gatherings, saving you time and kitchen cleanup.
- Prep Time: 15
- Cook Time: 10
- Total Time: 45
- Yield: 6 servings 1x
- Category: dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
4 large eggs, uncracked
1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet relish, drained
2 stalks celery, finely diced
3 stalks green onion, thinly sliced
1 tsp paprika
Instructions
Pour one cup of water into the stainless steel inner pot of the Instant Pot.
Place the trivet inside the bottom of the pot.
Arrange the potato cubes on top of the trivet.
Nestle the uncracked eggs between the potato spaces.
Seal the lid and set the valve to sealing.
Cook on high pressure for four minutes.
Perform a manual pressure release immediately after the timer expires.
Remove potatoes and eggs carefully using tongs.
Peel eggs under cold water and chop into bite-sized pieces.
Whisk mayonnaise, mustard, relish, and seasonings in a large bowl.
Fold the warm potatoes and chopped eggs into the dressing until coated.
Notes
Ensure the potatoes are cut to a uniform 1-inch size so they cook evenly. Draining the excess liquid from the sweet relish is crucial to prevent the salad from becoming watery. You can chill the salad for an hour before serving to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg
Find it online: https://itisrecipes.com/instant-pot-potato-salad/