Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad Recipe is a quick, creamy, and flavorful side dish made with tender potatoes, eggs, and a tangy dressing. Ideal for BBQs, potlucks, and weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 lbs russet potatoes, peeled and cubed
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4 large eggs
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1 cup mayonnaise
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1 tbsp yellow mustard
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1/2 cup chopped celery
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1/4 cup chopped red onion
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1 tbsp apple cider vinegar
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Salt and pepper to taste
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Paprika (for garnish, optional)
Instructions
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Place potatoes and eggs in the Instant Pot with 1 cup of water.
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Seal and cook on high pressure for 4 minutes.
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Quick release pressure and transfer eggs to an ice bath.
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Drain potatoes and let cool.
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Peel and chop eggs.
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In a large bowl, mix mayo, mustard, vinegar, celery, and onion.
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Fold in potatoes and chopped eggs. Season with salt and pepper.
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Chill before serving. Garnish with paprika if desired.
Notes
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Yukon Gold potatoes can be used for a creamier texture.
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Adjust mustard and vinegar to your tanginess preference.
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Best served chilled after at least 1 hour.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
Find it online: https://emiliarecipes.com/instant-pot-potato-salad-recipe/