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Instant Pot Potato Salad

Combine the potato and egg mixture with the mayonnaise, mustard, and seasonings.
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This classic potato salad comes together quickly and easily thanks to the Instant Pot. And no boil-overs!

Ingredients

Scale
  • 2 pounds potatoes (peeled and cut into 3/4-inch cubes)
  • 1 teaspoon kosher salt (plus more to taste)
  • 4 large eggs
  • 3/4 cup chopped celery
  • 1/4 cup chopped red onion (or more to taste)
  • 2 tablespoons chopped dill pickle
  • 2 tablespoons of dill pickle juice

 

For the Dressing

 

  • 3/4 cup mayonnaise (or to taste)
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sweet paprika (optional garnish)
  • 1 tablespoon chopped chives or parsley (optional garnish)

Instructions

  1. Prepare a bowl of ice water: Fill a large bowl with ice and water and set it aside.
  2. Add the potatoes and eggs to the pot: Add 1 1/4 cups of water to the Instant Pot. Place the potatoes in an Instant Pot steaming basket. Alternatively, try placing 2 trivets in the pot and then placing the potatoes on them. You should try to keep the potatoes from falling into the water. Place the eggs on the potatoes.
  3. Pressure cook: Secure the lid and set the Instant Pot to pressure cook (high) for 3 minutes. When the time is up, release the pressure using the quick-release mechanism.
  4. Cool the eggs and potatoes: Transfer the eggs to the ice water and put the potatoes in a bowl to cool.
  5. Combine ingredients: Peel and chop the eggs and add them to the potatoes along with the celery, onion, chopped pickles, and pickle juice.
  6. Dress the potato salad: Combine the mayonnaise, mustard, and pepper in a small bowl. Add the dressing to the salad and toss to blend. Taste and add salt as needed.
  7. Chill the salad: Cover and refrigerate until it’s time to serve.
  8. Serve: Garnish with chives or parsley. Enjoy!

Equipment

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Find it online: https://classic-recipes.com/instant-pot-potato-salad/

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