Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad recipe is a quick, delicious side dish made with tender potatoes, crisp vegetables, and a creamy dressing. Perfect for BBQs, picnics, and weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 25 minutes (including pressure build & release)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 lbs Yukon gold potatoes, peeled and cubed
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1 cup water
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4 large eggs
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1/2 cup mayonnaise
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1 tbsp yellow mustard
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1/4 cup dill pickles, chopped
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1/4 cup red onion, finely chopped
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1/2 cup celery, diced
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Salt and pepper to taste
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1 tbsp apple cider vinegar
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1 tsp sugar (optional)
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Chopped fresh parsley for garnish (optional)
Instructions
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Add potatoes and water to the Instant Pot. Place eggs on top.
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Seal lid and cook on high pressure for 4 minutes. Quick release the pressure.
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Remove eggs and place in ice water. Drain potatoes and cool slightly.
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Peel and chop eggs.
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In a large bowl, mix mayo, mustard, vinegar, sugar, salt, and pepper.
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Add potatoes, eggs, pickles, onion, and celery. Toss gently.
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Chill for at least 1 hour before serving. Garnish with parsley if desired.
Notes
For extra flavor, try adding a touch of garlic powder or paprika. Best served cold after chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 410mg
Find it online: https://sarahrecipes.com/instant-pot-potato-salad-recipe/